Effect of Temperature on Rheological Characteristics of Green Chilli Puree

Journal of Food Science and Technology

Volumn 36, Issue 4, 1999, Pages 352-354

  Ahmed, Jasim ^a   Gangopadhya, H ^b   Shivhare, U S ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b JADAVPUR UNIVERSITY   (India)

Author keywords

Activation energy; Consistency index; Flow behaviour index; Green chilli; Puree; Rheology

Indexed keywords

EID: 0346785589     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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