Add to ORKGThe rheological properties of pineapple puree was investigated the effect of some selected gums. Result of rheological examination indicated, xanthan gum show the good stabilizer in comparison with guar gum and LBG, because of low flow index. G ′ was higher than G″, therefore puree perform the particle system
Aqueous dispersions of xanthan and locust bean gum, in combination, show a synergistic increase in ...
The juice segment is noticed as the most important in cashew pulp industrialization. However, there ...
AbstractThe objective of the work reported in this paper is to determine if saliva addition has an e...
One of the serious problem in the pineapple puree production is water drip of the pureee, so that de...
One of the serious problem in the pineapple puree production is water drip of the pureee, so that de...
One of the serious problem in the pineapple puree production is water drip of the puree, so that det...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
The rheological behavior of whole and centrifuged mango (Mangifera indica L. var. Keitt) and pineapp...
The objective of this study is to determine the rheological properties of local pineapple fruit jam ...
Rheological properties of guar, xanthan and alginate solutions prepared with salep addition were inv...
In this study, the rheological properties of anumbu pulp suspension containing a foodhydrocolloid (x...
ABSTRACT: The effects of some synthetic sweeteners on the rheological and physical properties of gua...
The influence of concentration on the shear and extensional rheology properties of aqueous solutions...
Aqueous dispersions of xanthan and locust bean gum, in combination, show a synergistic increase in ...
The juice segment is noticed as the most important in cashew pulp industrialization. However, there ...
AbstractThe objective of the work reported in this paper is to determine if saliva addition has an e...
One of the serious problem in the pineapple puree production is water drip of the pureee, so that de...
One of the serious problem in the pineapple puree production is water drip of the pureee, so that de...
One of the serious problem in the pineapple puree production is water drip of the puree, so that det...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the additi...
The rheological behavior of whole and centrifuged mango (Mangifera indica L. var. Keitt) and pineapp...
The objective of this study is to determine the rheological properties of local pineapple fruit jam ...
Rheological properties of guar, xanthan and alginate solutions prepared with salep addition were inv...
In this study, the rheological properties of anumbu pulp suspension containing a foodhydrocolloid (x...
ABSTRACT: The effects of some synthetic sweeteners on the rheological and physical properties of gua...
The influence of concentration on the shear and extensional rheology properties of aqueous solutions...
Aqueous dispersions of xanthan and locust bean gum, in combination, show a synergistic increase in ...
The juice segment is noticed as the most important in cashew pulp industrialization. However, there ...
AbstractThe objective of the work reported in this paper is to determine if saliva addition has an e...