Modifying the texture of tomato purees through variety selection or processing methods do not affect the same physical parameters and rheological mechanisms. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
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Modifying the texture of tomato purees through variety selection or processing methods do not affect the same physical parameters and rheological mechanisms.

La modification de la texture des purées de tomates par la sélection des variétés ou les méthodes de transformation n'affecte pas les mêmes paramètres physiques et les mêmes mécanismes rhéologiques.

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https://hal.inrae.fr/hal-04142722

Submitted on : Tuesday, June 27, 2023-11:12:22 AM

Last modification on : Saturday, July 1, 2023-5:11:53 AM

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hal-04142722 , version 1 (27-06-2023)

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  • HAL Id : hal-04142722 , version 1

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David Page, Miarka Sinkora, Lucas Lanoë, Robert Giovinazzo, François Zuber, et al.. Modifying the texture of tomato purees through variety selection or processing methods do not affect the same physical parameters and rheological mechanisms.. International Horticultural Congress IHC 2022. INTERNATIONAL SYMPOSIUM ON INTEGRATIVE APPROACHES TO PRODUCT QUALITY IN FRUITS AND VEGETABLES, Aug 2022, Angers, France. ⟨hal-04142722⟩

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