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

出版年份 2015 全文链接

标题

作者

关键词

Particle size, Differential Scanning Calorimetry, Viscosity, ζ, -potential, Confocal

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 62, Issue 1, Pages 488-496

出版商

Elsevier BV

发表日期

2014-10-28

DOI

10.1016/j.lwt.2014.10.045

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.