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Tokuyama, H
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Tokuyama, H
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Tokuyama, H
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1
Rheological flow models of banana peel pectin jellies as affected by sugar concentration
by
Abd Rahman, N
,
Iwamoto, K
,
Nagatsu, Y
,
Nordin, MFM
,
Rasidek, NAM
,
Tokuyama
,
H
Published 2018
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2
Effect of temperature on rheology behaviour of banana peel pectin extracted using hot compressed water
by
Mohd. Rasidek, N. A.
,
Mad Nordin, M. F.
,
Yusof, Y. A.
,
Tokuyama
,
H
.
,
Nagatsu, Y.
Published 2018
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Article
3
Rheological flow models of banana peel pectin jellies as affected by sugar concentration
by
Iwamoto, K.
,
Nagatsu, Y.
,
Nordin, M.F.M
,
Rahman, N.A
,
Rasidek, N.A.M
,
Tokuyama
,
H
.
Published 2018
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Related Subjects
Banana peel
Cox-Merz
Pectin Jellies
Rheological properties
Shear thinning
BEHAVIOR
Banana peels
Cox-merz
Dispersions
EXTRACTION
Elastic properties
Elasticity
Fruits
GELS
MECHANICAL-PROPERTIES
Musa acuminata colla
Non Newtonian flow
Rheological property
STARCH
Shear deformation
Shear flow
Shear thinning flow
Sugar concentration
TEMPERATURE
TN Mining engineering. Metallurgy
VISCOSITY
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