Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

JOURNAL ARTICLE

Year: 2015 Journal: Journal of Food Engineering Vol: 166 Pages: 45-54 Publisher: Elsevier BV

DOI: 10.1016/j.jfoodeng.2015.05.025

Keywords:

Homogenization (climate) Rheology Microstructure Materials science Composite material Shear thinning Particle size Chemistry

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