Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste
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DOI: 10.3390/foods10102395
Abstract: Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties… read more here.
Keywords: paste break; break break; paste; tomato paste ... See more keywords