Effect of processing conditions as high‐intensity...

Journal of Food Science 2020 / 10 Vol. 85; Iss. 10

Effect of processing conditions as high‐intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat

da Silva, Thais Lomonaco Teodoro, Danthine, Sabine, Martini, Silvana
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Volume:
85
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15436
Date:
October, 2020
File:
PDF, 2.74 MB
2020
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