Funding for this research was provided by:
IFP - Philippine Social Science Council (IFP-PSSC) (Grant #15067041)
Philippine Center for Postharvest Development and Mechanization (PhilMech)
This article is maintained by: Elsevier
Article Title: Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation
Journal Title: Journal of Food Engineering
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2016.09.010
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.