The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
Brookfield R.V.T. apparent viscosity measurements of 31.1 to 73º Brix vinasses, with and without non...
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
When optimizing the process of grapes juice manufacture not just to obtain an excellent quality, but...
The effect of temperature and concentration on some of the thermophysical properties of apple juice ...
The relationship between dynamic viscosity and sugar content of the must is important indicator duri...
The effects of concentration and temperature on the thermo-physical properties of apple juice were s...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is ...
This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fl...
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentr...
The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice c...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the...
The objective of this study was to compare the physicochemical profile of white and purple grape jui...
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
Brookfield R.V.T. apparent viscosity measurements of 31.1 to 73º Brix vinasses, with and without non...
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
When optimizing the process of grapes juice manufacture not just to obtain an excellent quality, but...
The effect of temperature and concentration on some of the thermophysical properties of apple juice ...
The relationship between dynamic viscosity and sugar content of the must is important indicator duri...
The effects of concentration and temperature on the thermo-physical properties of apple juice were s...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is ...
This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fl...
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentr...
The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice c...
The objective of this study was to analyze the storage temperatures on anthocyanins content of grape...
The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the...
The objective of this study was to compare the physicochemical profile of white and purple grape jui...
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
Brookfield R.V.T. apparent viscosity measurements of 31.1 to 73º Brix vinasses, with and without non...
Extraction of grape components is a key consideration for red winemaking. The impact of changing pro...
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