EFFECT OF RHEOLOGICAL PROPERTIES OF SOME FRUIT CONCENTRATES ON THEIR PROCESSING
ENTSAR NOUR EL-DIN MOHAMED;
Abstract
The rheological properties of orange and apple juice concentrates were studied over the range concentration (40, 45, 50, 55, 60, 66 ºBrix ) for orange concentrate and (51, 56 , 61 , 66 , 71 ºBrix) for apple concentrate. The measurements were studied over
Other data
| Title | EFFECT OF RHEOLOGICAL PROPERTIES OF SOME FRUIT CONCENTRATES ON THEIR PROCESSING | Other Titles | تأثير الخصائص الريولوجية لبعض مركزات الفاكهة على تصنيعها | Authors | ENTSAR NOUR EL-DIN MOHAMED | Keywords | EFFECT OF RHEOLOGICAL PROPERTIES OF SOME FRUIT CONCENTRATES ON THEIR PROCESSING | Issue Date | 2009 | Description | The rheological properties of orange and apple juice concentrates were studied over the range concentration (40, 45, 50, 55, 60, 66 ºBrix ) for orange concentrate and (51, 56 , 61 , 66 , 71 ºBrix) for apple concentrate. The measurements were studied over |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 93995r1871.pdf | 210.97 kB | Adobe PDF | View/Open |
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