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Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

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Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

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Bernat Pérez, N.; Cháfer Nácher, MT.; Rodriguez Garcia, J.; Chiralt A.; González Martínez, MC. (2015). Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks. Food Science and Technology. 62:488-496. doi:10.1016/j.lwt.2014.10.045

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Título: Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by ...[+]
Palabras clave: Particle size , Differential Scanning Calorimetry , Viscosity , z-potential , Confocal
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2014.10.045.
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.lwt.2014.10.045
Tipo: Artículo

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