Rheological characteristics of juniperus drupacea fruit juice (pekmez) concentrated by boiling

Food Science and Technology International

Volumn 14, Issue 4, 2008, Pages 321-328

  Akbulut, M ^a   Coklar H ^a   Ozen G ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Fruit juices; Herschel Bulkley; Juniperus drupacea; Pekmez; Power law

Indexed keywords

ACTIVATION ENERGY; AGRICULTURAL PRODUCTS; FRUITS; HYDRODYNAMICS; RHEOLOGY; TEMPERATURE; THERMAL EFFECTS; VISCOSITY;

ARRHENIUS EQUATIONS; COEFFICIENT OF DETERMINATIONS; COMBINED EFFECTS; EFFECT OF TEMPERATURES; EXPERIMENTAL DATUM; EXPONENTIAL EQUATIONS; FLOW CHARACTERISTICS; HERSCHEL; HERSCHEL-BULKLEY; JUNIPERUS DRUPACEA; PEKMEZ; POWER LAW; POWER LAWS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETERS; RHEOLOGICAL PROPERTIES; ROTATIONAL VISCOMETERS; SHEAR THICKENINGS; SOLUBLE SOLIDS; TOTAL SOLUBLE SOLIDS;

FRUIT JUICES;

JUNIPERUS; JUNIPERUS DRUPACEA;

EID: 54549116047     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208097193     Document Type: Article

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