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1
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Thiago Soares Leite Pedro Esteves Duarte Augusto; Marcelo Cristianini

International Journal of Food Properties London p. 1-11, 2017

London 2017

Item não circula. Consulte sua biblioteca.(Acessar)

2
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Denise Trigilio Tavares Maria Regina Alcântara; Carmen Cecília Tadini 1954-; Javier Telis Romero

International Journal of Food Properties Philadelphia v.10, n.4, p.829-839, Oct., 2007

Philadelphia 2007

Item não circula. Consulte sua biblioteca.(Acessar)

3
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Denise Trigilio Tavares Maria Regina Alcântara; Carmen Cecília Tadini 1954-; Javier Telis Romero

International Journal of Food Properties Philadelphia v.10, n.4, p.829-839, Oct., 2007

Philadelphia 2007

Item não circula. Consulte sua biblioteca.(Acessar)

4
Rheological properties of banana puree at high temperatures
Rheological properties of banana puree at high temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of banana puree at high temperatures

Cynthia Ditchfield Carmen Cecília Tadini 1954-; Rakesh K Singh; Romeo T Toledo

International Journal of Food Properties Philadelphia v. 7, n. 3, p. 571-584, 2004

Philadelphia 2004

Item não circula. Consulte sua biblioteca.(Acessar)

5
Rheological properties of banana puree at high temperatures
Rheological properties of banana puree at high temperatures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheological properties of banana puree at high temperatures

Cynthia Ditchfield Carmen Cecília Tadini 1954-; Rakesh K Singh; Romeo T Toledo

International Journal of Food Properties Philadelphia v. 7, n. 3, p. 571-584, 2004

Philadelphia 2004

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Tadini, C
  2. Tavares, D
  3. Singh, R
  4. Ditchfield, C
  5. Toledo, R

Neste Assunto:

  1. Engenharia De Alimentos
  2. Laranja
  3. Reologia
  4. Sucos De Frutas
  5. Análise De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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