Leite, Thiago Soares; Augusto, Pedro Esteves Duarte 
; Cristianini, Marcelo
Fonte: International Journal of Food Properties. Unidade: ESALQ
Assuntos: REOLOGIA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO, LARANJA
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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: 10 nov. 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:10.1080/10942912.2017.1362653NLM
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 nov. 10 ] Available from: https://doi.org/10.1080/10942912.2017.1362653Vancouver
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 nov. 10 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
