Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue International Journal of Food Properties Année : 2017

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

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hal-03965294 , version 1 (31-01-2023)

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Thiago Soares Leite, Pedro E. D. Augusto, Marcelo Cristianini. Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 2017, pp.1--11. ⟨10.1080/10942912.2017.1362653⟩. ⟨hal-03965294⟩
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