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Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Alessandra Santos LOPES
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Sujets:	Agrociencias rheology fruit pulp Brazilian cherry activation energy
Accès en ligne:	Acceder al recurso
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