Effect of composition on the rheological properties of tomato thin pulp

Food Research International

Volumn 29, Issue 2, 1996, Pages 175-179

  Sharma, S K ^a   LeMaguer, M ^a   Liptay, A ^b   Poysa, V ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

insoluble solids; pectin; rheology; soluble solids; tomato thin pulp; tomatoes; viscosity

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0030093733     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00010-5     Document Type: Article

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