Rheological behavior of plant-based beverages-Reference-Cited by-同舟云学术

Rheological behavior of plant-based beverages

Published:2020-06 Issue:suppl 1 Volume:40 Page:258-263
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SILVA Kamilla¹,MACHADO André²,CARDOSO Cláudio³,SILVA Flávio³^ORCID,FREITAS Fernanda³

Affiliation:

1. Universidade Estadual Paulista Júlio de Mesquita Filho, Brasil

2. Federal Institute Goiano, Brasil

3. Universidade Federal de Goiás, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst09219.pdf

Reference37 articles.

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3. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat N.;LWT - Food Science and Technology,2015

4. Rheological properties of tropical juices;Bezerra C. V.;Brazilian Journal of Food Technology,2013

5. Study of the rheological behavior and stability of cupuaçu pulp (Theobroma grandinflorum);Borges S. F.;Revista Brasileira de Iniciação Científica,2017

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