Application of high-pressure homogenization on gums
Author:
Affiliation:
1. Department of Food Technology (DTA), School of Food Engineering (FEA); University of Campinas (UNICAMP); Campinas Brazil
2. Center of Studies and Researches in Food (NEPA); University of Campinas (UNICAMP); Campinas Brazil
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference84 articles.
1. Stephen AM Churms SC Introduction Food Polysaccharides and Their Applications New York, NY 1 18 1995
2. Process-scale disruption of microorganisms;Middelberg;Biotechnol Adv,1995
3. On the mechanism of microbial cell disruption in high-pressure homogenisation;Kleinig;Chem Eng Sci,1998
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