Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Research International Année : 2013

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hal-03825365 , 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: Creep and recovery behaviours. Food Research International, 2013, 54 (1), pp.169--176. ⟨10.1016/j.foodres.2013.06.027⟩. ⟨hal-03825365⟩
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