Factors contributing to the rheology of tomato puree

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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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Bibliographic Details
Main Author:	Abson, Rachael
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2013
Online Access:	https://eprints.nottingham.ac.uk/14349/

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