Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2012

Dates et versions

hal-03825350 , version 1 (22-10-2022)

Identifiants

Citer

Pedro E.D. Augusto, Albert Ibarz, Marcelo Cristianini. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering, 2012, 111 (2), pp.474--477. ⟨10.1016/j.jfoodeng.2012.02.033⟩. ⟨hal-03825350⟩
4 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More