Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties (2015)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s12393-014-9082-y
- Subjects: SUCOS DE FRUTAS; LARANJA; HOMOGENEIZAÇÃO; REOLOGIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Engineering Reviews
- ISSN: 1866-7910
- Volume/Número/Paginação/Ano: v. 7, n. 2, p. 231-240, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
LEITE, Thiago S e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, v. 7, n. 2, p. 231-240, 2015Tradução . . Disponível em: https://doi.org/10.1007/s12393-014-9082-y. Acesso em: 27 dez. 2025. -
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, 7( 2), 231-240. doi:10.1007/s12393-014-9082-y -
NLM
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1007/s12393-014-9082-y -
Vancouver
Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1007/s12393-014-9082-y - Princípios de tecnologia de alimentos
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Informações sobre o DOI: 10.1007/s12393-014-9082-y (Fonte: oaDOI API)
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