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Artigo de periodico
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) (2017)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: International Journal of Food Properties. Unidade: ESALQ
Subjects: REOLOGIA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO, LARANJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1362653. Acesso em: 03 set. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2017). Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 1-11. doi:10.1080/10942912.2017.1362653
NLM
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 set. 03 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Vancouver
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 set. 03 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Artigo de periodico
Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties (2015)
Leite, Thiago S; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Food Engineering Reviews. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, LARANJA, HOMOGENEIZAÇÃO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 03 set. 2024.
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 2024 set. 03 ] 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 2024 set. 03 ] Available from: https://doi.org/10.1007/s12393-014-9082-y
Artigo de periodico
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) (2014)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: REOLOGIA, LARANJA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, v. 26, p. 124\2013133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.08.005. Acesso em: 03 set. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, 26, 124\2013133. doi:10.1016/j.ifset.2014.08.005
NLM
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Vancouver
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 set. 03 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005

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