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European Food Research and Technology

Volumn 218, Issue 6, 2004, Pages 544-553

Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures

(3) Alvarez, María Dolores a Fernández, Cristina a Canet, Wenceslao a

a INSTITUTO DEL FRÍO CSIC (Spain)

Author keywords

Cox Merz; Freezing; Steady and dynamic shear; Temperature; Vegetable puree

Indexed keywords

AGGREGATES; CELLS; COLD STORAGE; FREEZING; HEAT TREATMENT; RHEOLOGY; SHEAR FLOW; STARCH; TEMPERATURE; VISCOELASTICITY; VISCOSITY;

CELL AGGREGATES; COX-MERZ; STEADY AND DYNAMIC SHEAR; VEGETABLE PUREE;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 18444392268 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0897-2 Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.