Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties (2016)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- Subjects: TOMATE; REOLOGIA; SUCOS DE VEGETAIS; HOMOGENEIZAÇÃO; ALTA TEMPERATURA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Food Research Journal
- ISSN: 1985-4668
- Volume/Número/Paginação/Ano: v. 3, n. 3, p. 1062-1067, 2016
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ABNT
OCANHA, G. S et al. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, v. 3, n. 3, p. 1062-1067, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf. Acesso em: 03 jun. 2024. -
APA
Ocanha, G. S., Augusto, P. E. D., Leite, T. S., & Cristianini, M. (2016). Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, 3( 3), 1062-1067. Recuperado de http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf -
NLM
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jun. 03 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf -
Vancouver
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 jun. 03 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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