Júlio Zarattin de Assis | SLACA 2019 | Galoá Proceedings

Universidade Estadual de Campinas

Júlio Zarattin de Assis

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EFFECT OF HIGH ISOSTATIC PRESSURE PROCESSING ON THE PHYSICAL AND VISUAL STABILITY OF BRAZIL NUT-BASED BEVERAGE
Júlio Zarattin de Assis ¹
Katiuchia Pereira Takeuchi ²
Marcelo Cristianini ³
¹ Universidade Estadual de Campinas
² Instituto Federal de Educação, Ciência e Tecnologia Goiano
³ Department of Food Technology / Laboratory of Emerging Technology, School of Food Engineering / Universidade Estadual de Campinas
vol. 4, 2019 -
114781

5. Process Engeineering and Emerging Technologies (ET)

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Co-authors (2)