Effect of pH, temperature and glucose addition on flow behaviour of fruit purees : II. Peach, papaya and mango purees

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Bibliographic Details
Published in:Journal of food engineering 1998-06, Vol.37 (1), p.77-101
Main Authors: GUERRERO, S. N, ALZAMORA, S. M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(98)00065-X