Contributions of the particulates and soluble materials to the viscosity behaviour of tomato puree

Research output: Contribution to conference (unpublished)Paperpeer-review

Authors

Colleges, School and Institutes

External organisations

  • University of Nottingham

Details

Original languageEnglish
Pages351-357
Number of pages7
Publication statusPublished - 1 Jan 2012
Event2011 16th International Gums and Stabilisers for the Food Industry Conference - Wageningen, Netherlands
Duration: 28 Jun 20111 Jul 2011

Conference

Conference2011 16th International Gums and Stabilisers for the Food Industry Conference
CountryNetherlands
CityWageningen
Period28/06/111/07/11

ASJC Scopus subject areas