EFFECT OF pH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED TEMPERATURES

  • B.R. THAKUR, R.K. SINGH, P.E. NELSON
  • Journal of Food Quality, December 1997, Wiley
  • DOI: 10.1111/j.1745-4557.1997.tb00490.x

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http://dx.doi.org/10.1111/j.1745-4557.1997.tb00490.x

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