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

    Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model by Abdullah, Norazlin, Nyuk, L. Chin, Yusof, Yus A., A. Talib, Rosnita

    Published 2018
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