Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions

Date

2013

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 13

Keywords

Pectin, Rheology, Chemistry, Homogenization (climate), Esterase, Pectinesterase, Particle size, Food science, Chemical engineering

Citation

DOI

10.1016/j.jfoodeng.2013.02.008

URI

https://doi.org/10.1016/j.jfoodeng.2013.02.008
 https://andeanlibrary.org/handle/123456789/47714

Collections

Artículo Científico Publicado