The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Published 2016 View Full Article

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Title
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
Authors
Keywords
Rheology, Mathematical modeling, Microstructure, Tomato pomace, Pectin
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 617-624
Publisher
Elsevier BV
Online
2016-06-23
DOI
10.1016/j.foodhyd.2016.06.021

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