Improvements in emulsion stability of dairy beverages...

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Journal of Food Engineering 2016 / 8

Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

Martínez-Monteagudo, Sergio I., Kamat, Shreya, Patel, Nalini, Konuklar, Gul, Rangavajla, Nagendra, Balasubramaniam, V.M.
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Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.08.011
Date:
August, 2016
File:
PDF, 7.32 MB
english, 2016
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