Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

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Title
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
Authors
Keywords
Particle size, Differential Scanning Calorimetry, Viscosity, ζ, -potential, Confocal
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 488-496
Publisher
Elsevier BV
Online
2014-10-28
DOI
10.1016/j.lwt.2014.10.045

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