The rheological properties of ketchup as a function of different hydrocolloids and temperature

Published 2009 View Full Article

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Title
The rheological properties of ketchup as a function of different hydrocolloids and temperature
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 3, Pages 596-602
Publisher
Wiley
Online
2009-02-04
DOI
10.1111/j.1365-2621.2008.01868.x

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