Article (Scientific journals)
Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
Borchani, Maha; Masmoudi, Manel; Ben Amira, Amal et al.
2019In LWT - Food Science and Technology, 113 (108314), p. 1-7
Peer Reviewed verified by ORBi
 

Files


Full Text
Effect of enzymatic treatment and concentration .pdf
Publisher postprint (6.01 MB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Enzymatic treatment; Concentration temperature; Rheological behavior; Microscopy; Thermal properties
Disciplines :
Food science
Author, co-author :
Borchani, Maha
Masmoudi, Manel
Ben Amira, Amal
Abbès, Fatma
Yaich, Hela
Besbes, Souhail
Blecker, Christophe ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Garvin, Alfonso
Ibarz, Albert
Attia, Hamadi
Language :
English
Title :
Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
Publication date :
26 June 2019
Journal title :
LWT - Food Science and Technology
ISSN :
0023-6438
eISSN :
1096-1127
Publisher :
Elsevier, United States
Volume :
113
Issue :
108314
Pages :
1-7
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 16 June 2020

Statistics


Number of views
37 (2 by ULiège)
Number of downloads
2 (2 by ULiège)

Scopus citations®
 
18
Scopus citations®
without self-citations
18
OpenCitations
 
10

Bibliography


Similar publications



Contact ORBi