Influence of processing regime on certain characteristics of diffusionally extracted apple juice.

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	261-272
Journal	International Journal of Food Science and Technology
Volume	28
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb01271.x
Publication status	Published - 1993

Keywords

@article{2c05a3ae66484c20a21f80d72f82431c,

title = "Influence of processing regime on certain characteristics of diffusionally extracted apple juice.",

keywords = "Counter current extraction, diffusion, juice viscosity, pectic substances",

author = "G. Leach and H.A. Schols and L. Pyle and K. Niranjan",

year = "1993",

doi = "10.1111/j.1365-2621.1993.tb01271.x",

language = "English",

volume = "28",

pages = "261--272",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Influence of processing regime on certain characteristics of diffusionally extracted apple juice.

AU - Leach, G.

AU - Schols, H.A.

AU - Pyle, L.

AU - Niranjan, K.

PY - 1993

Y1 - 1993

KW - Counter current extraction

KW - diffusion

KW - juice viscosity

KW - pectic substances

U2 - 10.1111/j.1365-2621.1993.tb01271.x

DO - 10.1111/j.1365-2621.1993.tb01271.x

M3 - Article

SN - 0950-5423

VL - 28

SP - 261

EP - 272

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -