HIGHLIGHTS
- who: Carlos Arrieta-Durango and collaborators from the Department of Food Engineering, University of Cu00f3rdoba, Monteru00eda, Colombia have published the research: Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract, in the Journal: Gels 2022, 566 of /2022/
- what: In this work the rheological behavior of passion fruit was determined at different temperatures (5-40 u25e6 C) and content in the (40-55% w/w). This model has been applied in the rheological characterization of several fruit and vegetable purees , guava pulp , sapote pulp , mango pulp , pitaya peel , and passion fruit peel pectin .
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