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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| Main Authors: | , , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
Institute of Food Science & Technology
2018
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| 主题: | |
| 在线阅读: | http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf http://eprints.uthm.edu.my/4949/ https://doi.org/10.1111/jfpp.13517 |
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