Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference69 articles.
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5. Aliberti, N. C. M. (2009). Influência da Homogeneização a Alta Pressão Sobre a Retenção de Antocianinas Presentes na Polpa de Açaí (Euterpe oleraceae Mart.). PhD Tesis, University of São Paulo.
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