The effect of sonication and high pressure homogenisation on the properties of pure cream Journal Articles Refereed uri icon

Overview

Published in

  • Innovative Food Science and Emerging Technologies

Time

Date/time value

  • 2016

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.ifset.2015.11.023

Additional Document Info

Parent Title

  • INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Volume

  • 33

Publisher

  • Elsevier BV