Effects of low and high acyl gellan gums on engineering properties of carrot juice

Journal of Food Process Engineering

Volumn 36, Issue 4, 2013, Pages 418-427

  Sherafati, Marjan ^a   Kalbasi Ashtari, Ahmad ^a   Mousavi, Seyed Mohammad Ali ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CATTLE-RAISING; COLLOIDAL SYSTEM; CONSISTENCY COEFFICIENT; ENGINEERING PROPERTIES; JUICE PROCESSING; RHEOLOGICAL PARAMETER; SENSORY CHARACTERISTICS; STORAGE AND HANDLING;

COLLOIDS; FOOD PRODUCTS; FRUIT JUICES; PASTEURIZATION; TURBIDITY; VIRUSES;

RHEOLOGY;

BOS; BOVINAE; DAUCUS CAROTA;

EID: 84880573388     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2012.00682.x     Document Type: Article

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