Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization
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Title
Soluble pectin acts as a particle stabilizer of tomato suspensions: The impact on tomato products rheological characterization
Authors
Keywords
Soluble pectin, Reconstituted tomato suspension, Suitable rheological testing geometry, Viscosity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 139, Issue -, Pages 110508
Publisher
Elsevier BV
Online
2020-11-04
DOI
10.1016/j.lwt.2020.110508
References
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