Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

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Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice co...

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Bibliographic Details
Main Authors:	Abdullah, Norazlin, Nyuk, L. Chin, Yusof, Yus A., A. Talib, Rosnita
Format:	Article
Language:	English
Published:	Institute of Food Science & Technology 2018
Subjects:	SB Plant culture SB354 -402 Fruit and fruit culture T Technology (General)
Online Access:	http://eprints.uthm.edu.my/4949/ http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf

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