Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

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Date
2012
Authors
Augusto, Pedro E. D.
Ibarz Ribas, AlbertoIbarz Ribas, Alberto - ORCID ID
Cristianini, Marcelo
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http://hdl.handle.net/10459.1/57994
DOI
https://doi.org/10.1016/j.jfoodeng.2012.02.033
Journal or Serie
Journal of Food Engineering, 2012, vol. 111, núm. 2, p. 474-477
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)