검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.) Loredo ABG, Guerrero SN, Alzamora SM Journal of Food Engineering, 114(2), 164, 2013 |
| 2 |
Effect of pH, temperature and glucose addition on flow behaviour of fruit purees: II. Peach, papaya and mango purees Guerrero SN, Alzamora SM Journal of Food Engineering, 37(1), 77, 1998 |
| 3 |
Effect of pH, temperature and glucose addition on flow behaviour of fruit purees - I. Banana puree Guerrero SN, Alzamora SM Journal of Food Engineering, 33(3), 239, 1997 |