Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Engineering Reviews Année : 2015

Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties

Fichier non déposé

Dates et versions

hal-03825384 , version 1 (22-10-2022)

Identifiants

Citer

Thiago S. Leite, Pedro E. D. Augusto, Marcelo Cristianini. Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties. Food Engineering Reviews, 2015, 7 (2), pp.231--240. ⟨10.1007/s12393-014-9082-y⟩. ⟨hal-03825384⟩
12 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More