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The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70°C) and concentrations (10–50°Brix) at shear rates of 0–4001/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R 2 =0.9989). The soursop...
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