Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

This study has modeled the rheological behavior of thermosonic extracted pink‐fleshed guava, pink‐fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice co...

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Detalles Bibliográficos
Autores principales: Abdullah, Norazlin, Chin, Nyuk L., Yusof, Yus A., Talib, Rosnita A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5813276/
https://www.ncbi.nlm.nih.gov/pubmed/29479123
http://dx.doi.org/10.1111/jfpp.13517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5813276/
https://www.ncbi.nlm.nih.gov/pubmed/29479123
http://dx.doi.org/10.1111/jfpp.13517

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