Effect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.

Effect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.

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Bibliographic Details
Main Authors: SANTIAGO, M. C. P. de A., GOUVÊA, A. C. M. S., CABRAL, L. M. C., COUTO, D. S., GODOY, R. L. O., FREITAS, S. P.
Other Authors: MANUELA CRISTINA P DE A SANTIAGO, CTAA; ANA CRISTINA MIRANDA SENNA GOUVÊA, UFRRJ; LOURDES MARIA CORREA CABRAL, CTAA; DANIEL SIMÕES COUTO, UFRRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SUELY PEREIRA FREITAS, UFRJ.
Format: Separatas biblioteca
Language:English
eng
Published: 2011-01-21
Subjects:Suco de amora, Tratamento enzimático,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/873952
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