Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration - Concepedia

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Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration

39

Citations

30

References

2015

Year

Layal Dahdouh, Christelle Wisniewski, Julien Ricci, Laurent Vachoud, Manuel Dornier, Michèle Delalonde

Journal of Food Engineering

Food ChemistryRheological MeasurementSuspended Solids InteractionsHigh ConcentrationRheological PropertyRheologyRheological StudyFood EngineeringFood ProcessingBiophysicsHealth Sciences

References

	Year	Citations

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