Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration - Institut Agro Montpellier Access content directly
Journal Articles Journal of Food Engineering Year : 2016
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hal-02025757 , version 1 (19-02-2019)

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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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