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Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

✍ Scribed by Lourdes M.P. Masson; Amauri Rosenthal; Verônica M.A. Calado; Rosires Deliza; Luana Tashima

Book ID
116726813
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
513 KB
Volume
44
Category
Article
ISSN
1096-1127

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