Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree.

Foods · 2019 · PMC6352281 · PMID 30669610

Europe PMC DOI

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Pressure had positive effect on elastic modulus, but a decreasing trend was observed with holding times up to 5%, with protein concentrations reversing to an increasing trend at 7 and 8%.

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