EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

Rheological Characteristics of Fresh and Freeze-Dried Reconstituted Juices Obtained from Some Non-Traditional Fruits.

Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production

Physical and Rheological Properties of Pomegranate Juices and Concentrates

EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.

THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING

RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES

SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP

EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN