Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2012

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hal-03825338 , version 1 (22-10-2022)

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Pedro E.D. Augusto, Albert Ibarz, Marcelo Cristianini. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. Journal of Food Engineering, 2012, 111 (4), pp.570--579. ⟨10.1016/j.jfoodeng.2012.03.015⟩. ⟨hal-03825338⟩
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