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

BAYINDIRLI, LEVENT

doi:10.1111/j.1745-4549.1993.tb00231.x

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

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BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.17, no.2, pp.147-151, 1993 (SCI-Expanded)

Publication Type: Article / Article
Volume: 17 Issue: 2
Publication Date: 1993
Doi Number: 10.1111/j.1745-4549.1993.tb00231.x
Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.147-151
Middle East Technical University Affiliated: Yes

Abstract

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.