Rheological and structural properties of tart cherry puree as affected by particle size reduction

Published 2018 View Full Article

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Title
Rheological and structural properties of tart cherry puree as affected by particle size reduction
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 90, Issue -, Pages 650-657
Publisher
Elsevier BV
Online
2017-11-17
DOI
10.1016/j.lwt.2017.11.032

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