Determining and modelling of thermal and rheological properties of cashew apple by-products
This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, caj...
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| Principais autores: | , , |
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| Formato: | article |
| Idioma: | English |
| Publicado em: |
Science Publish Group
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| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/32485 |
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