Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.43.2014.1.3
Reference21 articles.
1. Qualidade de cajus-de-mesa obtidos nos sistemas de produção integrada e convencional. (Post-harvest quality of cashew apples from integrated fruit production and conventional cropping systems.);Andrade A.P.S.;Rev. Bras. Frutic,2008
2. Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins);Bon J.;J. Fd Engng,2010
3. Comportamento reológico de suco de laranja concentrado congelado. (Rheological behaviour of frozen concentrated orange juice.);Branco I.G.;Revi. Bras. Produtos Agroindustriais,2003
4. Comportamento reológico de misturas de polpa de manga utilizando modelo de Casson. (Rheological behaviour of mixtures of mango pulp with orange and carrot juices according to the Casson model.);Branco I.G.;Braz. J. Fd Technol,2005
5. The role of fruit juice in the diet: an overview;Caswell H.;Nutr. Bull,2009
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1. Development of Mixed Beverages Based on Tropical Fruits;Non-Alcoholic Beverages;2019
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