Rheology of commercial and model borojó jam formulations

International Journal of Food Properties

Volumn 17, Issue 4, 2014, Pages 791-805

  Diaz Ocampo R ^a   Sanchez R ^b   Franco, J M ^b  

^a UNIVERSIDAD TÉCNICA ESTATAL DE QUEVEDO   (Ecuador)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Boroj ; Jam; Pectin; Rheology; Temperature; Viscoelasticity

Indexed keywords

HERSCHEL-BULKLEY MODEL; JAM; LINEAR VISCOELASTIC; PECTIN; PECTIN CONCENTRATION; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PARAMETER; TEMPERATURE DEPENDENCE;

FRUITS; RHEOLOGY; STEADY FLOW; TEMPERATURE; VISCOELASTICITY;

ELASTICITY;

EID: 84889585201     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.665406     Document Type: Article

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