CHEMICAL AND PHYSICAL PARAMETERS AFFECTING THE VISCOSITY OF MIXED OKRA AND TOMATO HOMOGENATE

被引：7

作者：

OWOEYE, AI

CAURIE, MC

ALLAGHENY, NN

ONYEZILI, FN

机构：

[1] UNIV AGR MAKURDI,DEPT FOOD SCI,PMB 2373,MAKURDI,NIGERIA

[2] UNIV AGR MAKURDI,DEPT BIOL SCI,MAKURDI,NIGERIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 53卷 / 02期

关键词：

Kinematic viscosity; okra—tomato homogenate; okra effect;

D O I：

10.1002/jsfa.2740530218

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：283 / 286

页数：4

共 10 条

[1]

CARADEE PL, 1985, J FOOD SCI, V50, P1487

[2] HPLC ANALYSIS OF ORGANIC-ACIDS AND SUGARS IN TOMATO JUICE [J].

GANCEDO, MC ;

LUH, BS .

JOURNAL OF FOOD SCIENCE, 1986, 51 (03) :571-573

[3]

IHEKORONYE AI, 1985, INTEGRATED FOOD SCI, P306

[4]

JANICK L, 1981, PLANT SCI INTRO WORL, P569

[5]

KADANS K, 1973, ENCY FRUITS VEGETABL, P132

[6]

MCGILVERY RM, 1979, BIOCH FUNCTIONAL APP, P181

[7]

OLORUNDA AO, 1977, J FOOD TECHNOL, V12, P593

[8]

PEARSON D, 1973, LAB TECHNIQUES FOOD, P70

[9] FORCES INVOLVED IN SOY PROTEIN GELATION - EFFECTS OF VARIOUS REAGENTS ON THE FORMATION, HARDNESS AND SOLUBILITY OF HEAT-INDUCED GELS MADE FROM 7S, 11S, AND SOY ISOLATE [J].

UTSUMI, S ;

KINSELLA, JE .

JOURNAL OF FOOD SCIENCE, 1985, 50 (05) :1278-1282

[10]

WALLWORK SC, 1977, PHYSICAL CHEM STUDEN, P538

← 1 →