RHEOLOGICAL PROPERTIES OF STRAWBERRY FRUIT COATING WITH METHYLCELLULOSE

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NADIM Z.; AHMADI E.

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Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL MACHINERY Year:2016 | Volume:6 | Issue:1 Page(s): 153-162

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Information Journal Paper

Title

RHEOLOGICAL PROPERTIES OF STRAWBERRY FRUIT COATING WITH METHYLCELLULOSE

Author(s)

NADIM Z. | AHMADI E. | Issue Writer Certificate

Keywords

EDIBLE COATINGSQ2

STRAWBERRYQ2

STRESS RELAXATIONQ2

VISCOELASTIC PROPERTIESQ2

YIELD STRESSQ2

Abstract

Introduction: The maintenance of the quality of fresh products is still a major challenge for the consumers. The most important quality attributes contributing to the marketability of fresh fruit include appearance, color, texture, flavor, nutritional value and microbial safety. STRAWBERRY fruits should be firm but not crunchy....

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APA: Copy

NADIM, Z., & AHMADI, E.. (2016). RHEOLOGICAL PROPERTIES OF STRAWBERRY FRUIT COATING WITH METHYLCELLULOSE. JOURNAL OF AGRICULTURAL MACHINERY, 6(1), 153-162. SID. https://sid.ir/paper/201418/en

Vancouver: Copy

NADIM Z., AHMADI E.. RHEOLOGICAL PROPERTIES OF STRAWBERRY FRUIT COATING WITH METHYLCELLULOSE. JOURNAL OF AGRICULTURAL MACHINERY[Internet]. 2016;6(1):153-162. Available from: https://sid.ir/paper/201418/en

IEEE: Copy

Z. NADIM, and E. AHMADI, “RHEOLOGICAL PROPERTIES OF STRAWBERRY FRUIT COATING WITH METHYLCELLULOSE,” JOURNAL OF AGRICULTURAL MACHINERY, vol. 6, no. 1, pp. 153–162, 2016, [Online]. Available: https://sid.ir/paper/201418/en

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