FLOW PROPERTIES OF TROPICAL FRUIT PUREES

被引：33

作者：

RAO, MA

OTOYAPAL.LN

BERNHARDT, LW

机构：

[1] STATE UNIV CAMPINAS, FAC TECNOL ALIMENTOS, CAIXA POSTAL 1170, CAMPINAS, SAO PAULO, BRAZIL

[2] INST TECNOL ALIMENTOS, CAIXA POSTAL 1170, CAMPINAS, SAO PAULO, BRAZIL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01012.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：160 / 161

页数：2

共 7 条

BOGUE, DC .

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[2]

Brodkey RS, 1967, PHENOMENA FLUID MOTI

[3]

CHARM SE, 1960, FOOD RES, V25, P351

[4]

Holdsworth S D, 1971, J Texture Stud, V2, P393, DOI 10.1111/j.1745-4603.1971.tb00589.x

[5]

SARAVACOS GD, 1968, FOOD TECHNOL-CHICAGO, V22, P1585

[6] EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES [J].

SARAVACOS, GD .

[7]

1972, 71 72 I CENTR AM INV