Structural parameters that determine the rheological properties of apple puree

Autor: Gérard Cuvelier, N. Biau, Ronan Symoneaux, Catherine M.G.C. Renard, Lucia Espinosa-Muñoz

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2013, 119 (3), pp.619-626. ⟨10.1016/j.jfoodeng.2013.06.014⟩
Journal of Food Engineering 3 (119), 619-626. (2013)

The objective of this work is to better understand how the structural parameters (particle content, particle size and serum viscosity) influence the rheological properties of apple purees. An apple puree (called “native”) was ground to obtain dis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ae2934df3ddf1dfa5eb42c7b6f4a1c3
https://doi.org/10.1016/j.jfoodeng.2013.06.014