| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278837 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
Statistically significant differences were shown between the Z, R, Y, and G values of apple purée at different dilution degrees. It was found that the electrical values measured and specific values calculated can be accepted as parameters determining the properties and dilution degree of apple purée.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ryszard Å»ywica, Grażyna Pierzynowska-Korniak, Joanna Wójcik,