DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE


BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.17, sa.2, ss.147-151, 1993 (SCI-Expanded) identifier identifier

Özet

The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature.