Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

ANA LAURA TIBÉRIO DE JESUS

Also published on: slaca-2013, slaca-2015

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RHEOLOGICAL PROPERTIES OF AÇAÍ PULP (Euterpe oleracea Martius) PROCESSED BY HIGH ISOSTATIC PRESSURE
Process Engeineering and Emerging Technologies (ET)

ANA LAURA TIBÉRIO DE JESUS ¹ ; Thiago Soares Leite ¹ ; Marcelo Cristianini ¹

¹ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas

High Isostatic pressure

rheology

emerging technologies

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70708

Co-authors (2)

Publications in other proceedings