Rheology of commercial and model borojó jam formulations

Article

Abstract: The rheological behavior of model and commercial borojó (Borojoa patinoi Cuatrec.) jams was analysed

Palabras claves:

BOROJO, Jam, Pectin, rheology, TEMPERATURE, Viscoelasticity

Autores:

Franco J., Raúl Díaz-Ocampo, Sánchez R.

Fuentes:

scopus