VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE-Reference-Cited by-同舟云学术

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VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE

Published:1970-07 Issue:4 Volume:35 Page:333-338
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FODA Y. H.,McCOLLUM J. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb00923.x/fullpdf

Reference17 articles.

1. Effects of urea on some properties of myrothecium cellulase

2. Cellulase in Tomato Fruits

3. Z.I. Kertesz, and J.D. Loconti, 1944 . Factors affecting the consistencv of commercial canned tomato juice . N.Y. State Agr. Exp. Sta. Tech. Bull. 272 .

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3. Ultrasound Processing of Fruit and Vegetable Juices;Ultrasound: Advances for Food Processing and Preservation;2017

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5. Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility;Journal of the Science of Food and Agriculture;2015-02-20

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