Effect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.
2010
SANTIAGO, M. C. P. de A. | GOUVÊA, A. C. M. S. | CABRAL, L. M. C. | COUTO, D. S. | GODOY, R. L. O. | FREITAS, S. P.
Bibliographic information
Other Subjects
Tratamento enzimático; Suco de amora
Language
English
2021-06-15
AGRIS AP
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