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

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dc.contributor.authorAlejandra Castro
dc.contributor.authorBjörn Bergenståhl
dc.contributor.authorEva Tornberg
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:38:41Z
dc.date.available2026-03-22T14:38:41Z
dc.date.issued2013
dc.descriptionCitaciones: 13
dc.identifier.doi10.1016/j.jfoodeng.2013.02.008
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2013.02.008
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/47714
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofJournal of Food Engineering
dc.sourceUniversity of San Simón
dc.subjectPectin
dc.subjectRheology
dc.subjectChemistry
dc.subjectHomogenization (climate)
dc.subjectEsterase
dc.subjectPectinesterase
dc.subjectParticle size
dc.subjectFood science
dc.subjectChemical engineering
dc.titleEffect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions
dc.typearticle

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