RHEOLOGICAL TECHNIQUES TO EVALUATE THE SHELF-STABILITY OF STARCH-THICKENED, STRAINED APRICOTS

被引：21

作者：

STEFFE, JF ^{[1
]}

FORD, EW ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.1111/j.1745-4603.1985.tb00690.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：179 / 192

页数：14

共 14 条

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[2]

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DURAN, L ;

COSTELL, E .

[4]

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[5]

HAUGEN P, 1976, CAN I FOOD SC TECH J, V9, P98

[6]

Krieger I.M., 1968, T SOC RHEOL, V12, P5, DOI DOI 10.1122/1.549097

[7] AGITATION OF NON-NEWTONIAN FLUIDS [J].

METZNER, AB ;

OTTO, RE .

[8]

RAO M A, 1975, Journal of Texture Studies, V6, P533

[9] FLOW PROPERTIES OF TROPICAL FRUIT PUREES [J].

RAO, MA ;

OTOYAPAL.LN ;

BERNHARDT, LW .

[10]

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