Rheological properties of blueberry puree for processing applications

LWT

Volumn 40, Issue 2, 2007, Pages 292-299

  Nindo, C I ^a   Tang, J ^a   Powers, J R ^a   Takhar, P S ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

Author keywords

Activation energy; Evaporation; Refractance Window; Viscosity model

Indexed keywords

ACTIVATION ENERGY; EVAPORATION; FOOD PROCESSING; RHEOLOGY; VISCOSITY;

REFRACTANCE WINDOW; RHEOLOGICAL BEHAVIOR; VISCOSITY MODELS;

FOOD PRODUCTS;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 33749240207     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.10.003     Document Type: Article

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