![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
The rheological behavior of selected jams was analyzed at different temperatures, from 20 to 40°C in a rotational viscosimeter (HAAKE VT550). The rheograms were fitted with Power-Law, Carreau, Herschel-Bulkley, and Cross models. It was observed that the jams presented a pseudoplastic behavior, and the suspended solids influenced the consistency index.
3. Osborne, D.R.; Voogt, P. Análisis de los nutrientes de los alimentos, Ed.;. Acribia: Zaragoza;, 1986.
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
