Rheological Behavior of Blood Orange Juice Concentrated by Osmotic Distillation and Thermal Evaporation
Fruit juices concentrated by osmotic distillation are characterized by higher organoleptic and sensorial properties than those of juices concentrated by thermal evaporation as confirmed by several research studies. On the other hand, no literature is readily available about the rheological character...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2014-12-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.3933/applrheol-24-63776 |