Factors contributing to the rheology of tomato puree
Tomato (Solanum Iycopersicum) puree is created by homogenising the flesh of tomato fruits. The viscosity of this material and the fibrous content is of commercial interest. Tomato puree consists of suspended particles (consisting of whole cells, broken cells and cellular fragments) in an aqueous ser...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2013
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| Online Access: | https://eprints.nottingham.ac.uk/14349/ |