Change of the rheological properties of mango juice by high pressure homogenization

Published 2017 View Full Article

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Title
Change of the rheological properties of mango juice by high pressure homogenization
Authors
Keywords
Mango juice, High pressure homogenization, Rheological property, Particle size distribution
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 121-130
Publisher
Elsevier BV
Online
2017-04-15
DOI
10.1016/j.lwt.2017.04.038

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