Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree
Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological mod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/929 |