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Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025757
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:37:37 PM
Last modification on : Friday, August 5, 2022 - 10:38:59 AM

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Layal Dahdouh, Christelle Wisniewski, Julien Ricci, Laurent Vachoud, Manuel Dornier, et al.. Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration. Journal of Food Engineering, 2016, 174, pp.15-20. ⟨10.1016/j.jfoodeng.2015.11.008⟩. ⟨hal-02025757⟩

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