Effect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.

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dc.contributorMANUELA CRISTINA P DE A SANTIAGO, CTAA; ANA CRISTINA MIRANDA SENNA GOUVÊA, UFRRJ; LOURDES MARIA CORREA CABRAL, CTAA; DANIEL SIMÕES COUTO, UFRRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SUELY PEREIRA FREITAS, UFRJ.
dc.creatorSANTIAGO, M. C. P. de A.
dc.creatorGOUVÊA, A. C. M. S.
dc.creatorCABRAL, L. M. C.
dc.creatorCOUTO, D. S.
dc.creatorGODOY, R. L. O.
dc.creatorFREITAS, S. P.
dc.date2011-04-09T22:21:58Z
dc.date2011-04-09T22:21:58Z
dc.date2011-01-21
dc.date2010
dc.date2011-04-10T11:11:11Z
dc.date.accessioned2026-06-30T23:06:58Z
dc.identifierIn: BRAZILIAN CONFERENCE ON RHEOLOGY, 5., 2010. Rio de Janeiro. Proceedings... Rio de Janeiro: PUC: Sociedade Brasileira de Reologia, 2010.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/873952
dc.identifier.urihttp://hdl.handle.net/123456789/374290
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de amora
dc.subjectTratamento enzimático
dc.titleEffect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.
dc.typeArtigo em anais e proceedings

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