The effect of sonication and high pressure homogenisation...

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Innovative Food Science & Emerging Technologies 2015 / 12

The effect of sonication and high pressure homogenisation on the properties of pure cream

Chandrapala, Jayani, Ong, Lydia, Zisu, Bogdan, Gras, Sally L., Ashokkumar, Muthupandian, Kentish, Sandra E.
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2015.11.023
Date:
December, 2015
File:
PDF, 4.24 MB
english, 2015
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