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food science & technology (6) 6
sheared strawberry (6) 6
formulation (5) 5
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peach jams (5) 5
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Food Chemistry, ISSN 0308-8146, 2005, Volume 91, Issue 2, pp. 365 - 371
Journal Article
International Dairy Journal, ISSN 0958-6946, 2004, Volume 14, Issue 4, pp. 345 - 353
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2005, Volume 16, Issue 10, pp. 433 - 441
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 06/2012, Volume 8, Issue 3
The rheological behaviour of purées and pulps from fresh and frozen-thawed murta (Ugni molinae Turcz) berries was studied at 30, 45, 60 and 75 °C. The Mitschka... 
law power model | activation energy | viscosity | murta purée | modelling | Viscosity | Modelling | Law power model | Murta purée | Activation energy | SHEARED STRAWBERRY | FOOD SCIENCE & TECHNOLOGY | FOODS | TIME | FORMULATION | FLOW | murta puree | FRUIT CONTENT | PEACH JAMS | INDEXES
Journal Article
JOURNAL OF TEXTURE STUDIES, ISSN 0022-4901, 08/2009, Volume 40, Issue 4, pp. 390 - 405
This research aimed to study the effect of different levels of pistachio green hull (40-60%) and pectin (0-0.4%) on the flow characteristics of pistachio green... 
modeling | rheology | SHEARED STRAWBERRY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | FORMULATION | FLOW | pseudo-plastic | FRUIT CONTENT | PEACH JAMS | pistachio hull | Marmalade | INDEXES
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 10/1998, Volume 33, Issue 5, pp. 439 - 444
The effects of addition of κ‐carrageenan to solutions containing 40% (w/w) sugar substitute on the rheological properties of these systems were investigated at... 
pseudoplastic | viscosity | Flow behaviour | mouth feel | Viscosity | Pseudoplastic | Mouth feel | SHEARED STRAWBERRY | FRUIT CONTENT | FOOD SCIENCE & TECHNOLOGY | PEACH JAMS | FOODS | flow behaviour | FORMULATION | FLOW | INDEXES
Journal Article
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