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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Noor Azwani Mohd RasidekMalaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, MalaysiaORCID Iconhttps://orcid.org/0000-0002-5424-9560
ORCID Icon,
Mariam Firdhaus Mad NordinMalaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, MalaysiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5822-278X
ORCID Icon,
Koji IwamotoMalaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia
,
Norazah Abd RahmanFaculty of Chemical Engineering, Universiti Teknologi Mara, Shah Alam, Malaysia
,
Yuichiro NagatsuDepartment of Chemical Engineering, Tokyo University of Agriculture and Technology, Koganei, Japan
&
Hideaki TokuyamaDepartment of Chemical Engineering, Tokyo University of Agriculture and Technology, Koganei, Japan
Pages 2087-2099 | Received 12 Sep 2017, Accepted 18 Aug 2018, Published online: 03 Sep 2018

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