Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2013

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hal-03825362 , 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: Viscoelastic properties and the Cox–Merz rule. Journal of Food Engineering, 2013, 114 (1), pp.57--63. ⟨10.1016/j.jfoodeng.2012.07.025⟩. ⟨hal-03825362⟩
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