Flow characterization of peach products during extrusion

Journal of Food Science

Volumn 65, Issue 3, 2000, Pages 471-475

  Akdogan, H ^a   McHugh, T H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Casson model; Extrusion; Modified peach puree; Viscosity; Yield stress

Indexed keywords

EID: 0034131441     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16030.x     Document Type: Article

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