The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 617-624

  Belović, Miona ^a   Pajić Lijaković, Ivana ^b   Torbica, Aleksandra ^a   Mastilović, Jasna ^a   Pećinar, Ilinka ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Mathematical modeling; Microstructure; Pectin; Rheology; Tomato pomace

Indexed keywords

EID: 84976285408     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.021     Document Type: Article

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