Flow behaviour of processed banana purée
Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudo...
Guardado en:
| Autores principales: | Guerrero, Sandra, Alzamora, Stella Maris, Gerschenson, Lía Noemí |
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| Publicado: |
1997
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| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n2_p103_Guerrero http://hdl.handle.net/20.500.12110/paper_10820132_v3_n2_p103_Guerrero |
| Aporte de: |
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