Source: Food Engineering Reviews. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, LARANJA, HOMOGENEIZAÇÃO, REOLOGIA
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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-yNLM
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-yVancouver
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
