Ultra-high-pressure homogenization: Impact on microbiological, physical, and chemical quality of soy milk

Fábio H. Poliseli-Scopel, Victoria Ferragut

Research output: Chapter in BookChapterResearchpeer-review

1 Citation (Scopus)
Original languageEnglish
Title of host publicationFood Processing Technologies: Impact on Product Attributes
Pages373-390
Number of pages17
DOIs
Publication statusPublished - 5 Aug 2016

Cite this

Poliseli-Scopel, F. H., & Ferragut, V. (2016). Ultra-high-pressure homogenization: Impact on microbiological, physical, and chemical quality of soy milk. In Food Processing Technologies: Impact on Product Attributes (pp. 373-390) https://doi.org/10.1201/9781315372365