Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

标题
Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 2, Pages 495-501
出版商
Elsevier BV
发表日期
2010-08-06
DOI
10.1016/j.lwt.2010.07.012

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