Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2010.494758
Reference49 articles.
1. Effect of High-Pressure Homogenization on the Structure of Cassava Starch
2. Rheological Properties of Liquid Egg Products (LEPS)
3. Effects of High Hydrostatic Pressure on Heat-Resistant and Heat-Sensitive Strains of Salmonella
4. Sensitivity of Vegetative Pathogens to High Hydrostatic Pressure Treatment in Phosphate-Buffered Saline and Foods
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