Ultrahigh-Pressure Homogenization in Dairy Processing: Effects on Quality and Functionality

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Research output: Chapter in Book › Chapter › Research › peer-review

Original language	English
Title of host publication	Innovative Food Processing Technologies
Subtitle of host publication	A Comprehensive Review
Publisher	Elsevier
Pages	315-336
Number of pages	22
ISBN (Electronic)	9780128157824
ISBN (Print)	9780128157817
Publication status	Published - 18 Aug 2020

Cite this

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title = "Ultrahigh-Pressure Homogenization in Dairy Processing: Effects on Quality and Functionality",

author = "Trujillo, {Antonio J.} and Roig-Sagues, {Artur X.} and Bibiana Juan and Anna Zamora and Victoria Ferragut",

year = "2020",

month = aug,

day = "18",

language = "English",

isbn = "9780128157817",

pages = "315--336",

booktitle = "Innovative Food Processing Technologies",

publisher = "Elsevier",

address = "Netherlands",

}

TY - CHAP

T1 - Ultrahigh-Pressure Homogenization in Dairy Processing

T2 - Effects on Quality and Functionality

AU - Trujillo, Antonio J.

AU - Roig-Sagues, Artur X.

AU - Juan, Bibiana

AU - Zamora, Anna

AU - Ferragut, Victoria

PY - 2020/8/18

Y1 - 2020/8/18

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M3 - Chapter

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SN - 9780128157817

SP - 315

EP - 336

BT - Innovative Food Processing Technologies

PB - Elsevier

ER -