Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition
Version of Record online: 11 NOV 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 177–185, January 2012
How to Cite
Van Hecke, E., Nguyen, P.-U., Clausse, D. and Lanoisellé, J.-L. (2012), Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition. International Journal of Food Science & Technology, 47: 177–185. doi: 10.1111/j.1365-2621.2011.02824.x
- Issue online: 13 DEC 2011
- Version of Record online: 11 NOV 2011
- (Received 24 March 2011; Accepted in revised form 14 September 2011)
Figure S1. Particle size distribution of carrot puree.
|IJFS_2824_sm_Fig-S1.TIF||11K||Supporting info item|
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