Augusto, Pedro E.D.
Ibarz, Albert
Cristianini, Marcelo
Funding for this research was provided by:
São Paulo Research Foundation (FAPESP) (2010/05241-8, 2010/05240-1)
This article is maintained by: Elsevier
Article Title: Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2013.06.027
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd.