WHITE GUAVA FRUIT AND PUREES: TEXTURAL AND RHEOLOGICAL PROPERTIES AND EFFECT OF THE TEMPERATURE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2009.00185.x/fullpdf
Reference23 articles.
1. Rheological behaviour and colour changes of ginger paste during storage;AHMED;Int. J. Food Sci. Technol.,2004
2. Viscoelastic properties of sweet potato puree infant foods;AHMED;J. Food Eng.,2006
3. Dynamic rheology and thermal transitions in meat-based strained baby foods;AHMED;J. Food Eng.,2007
4. Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste;AHMED;Food Chem.,2004
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