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Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties (2015)

  • Authors:
  • USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
  • USP Schools: ESALQ
  • DOI: 10.1007/s12393-014-9082-y
  • Subjects: SUCOS DE FRUTAS; LARANJA; HOMOGENEIZAÇÃO; REOLOGIA
  • Language: Inglês
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    Informações sobre o DOI: 10.1007/s12393-014-9082-y (Fonte: oaDOI API)
    • Este periódico é de assinatura
    • Este artigo NÃO é de acesso aberto
    • Cor do Acesso Aberto: closed
    Versões disponíveis em Acesso Aberto do: 10.1007/s12393-014-9082-y (Fonte: Unpaywall API)

    Título do periódico: Food Engineering Reviews

    ISSN: 1866-7910,1866-7929



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    Informações sobre o Citescore
  • Título: Food Engineering Reviews

    ISSN: 1866-7910

    Citescore - 2017: 4.6

    SJR - 2017: 1.639

    SNIP - 2017: 1.455


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    • ABNT

      LEITE, Thiago S; AUGUSTO, Pedro Esteves Duarte; CRISTIANINI, Marcelo. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, New York, v. 7, n. 2, p. 231-240, 2015. Disponível em: < http://link.springer.com/article/10.1007%2Fs12393-014-9082-y > DOI: 10.1007/s12393-014-9082-y.
    • APA

      Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties. Food Engineering Reviews, 7( 2), 231-240. doi:10.1007/s12393-014-9082-y
    • NLM

      Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.Available from: http://link.springer.com/article/10.1007%2Fs12393-014-9082-y
    • Vancouver

      Leite TS, Augusto PED, Cristianini M. Processing frozen concentrated orange juice (FCOJ) by high pressure homogenization (HPH) technology: changes in the viscoelastic properties [Internet]. Food Engineering Reviews. 2015 ; 7( 2): 231-240.Available from: http://link.springer.com/article/10.1007%2Fs12393-014-9082-y

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