Rheological Properties of Aloe Vera (A loe barbadensis Miller) Juice Concentrates

Author:

Swami Hulle Nishant R.1,Patruni Kiran1,Rao P. Srinivasa1

Affiliation:

1. Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302 India

Funder

ICAR, New Delhi

World Bank

CSIR, New Delhi

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference57 articles.

1. Whole leaf aloe gel vs. standard aloe gel (differences in processing techniques yields divergent properties, costs, applications);Agarwala;Drug Cosmet. Ind.,1997

2. Processing, food applications and safety of aloe vera products: A review;Ahlawat;J. Food Sci. Technol.,2011

3. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates;Ahmed;LWT-Food Sci. Technol.,2007

4. Dynamic viscoelastic behavior of vegetable-based infant purees;Alvarez;J. Texture Studies,2013

5. Effect of concentration on the physical properties of cashew juice;Azoubel;J. Food Eng.,2005

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