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January 1, 1978Journal of Food Science

Viscometric Behavior of Guava Purees and Concentrates

John E. Brekke Alan Myers

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Abstract

Guava purees and concentrates had flow characteristics of pseudoplastic fluids as determined with a tube viscometer. Puree treated with a pectinolytic enzyme could be concentrated significantly more than untreated puree.

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Cite This Study

Brekke et al. (1978) studied this question.

synapsesocial.com/papers/6ab0dbee8c9cf29202ff6916 https://doi.org/10.1111/j.1365-2621.1978.tb09791.x

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