Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

Published 2012 View Full Article

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Title
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 111, Issue 2, Pages 474-477
Publisher
Elsevier BV
Online
2012-02-25
DOI
10.1016/j.jfoodeng.2012.02.033

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