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Effect of ultrasound treatment on particle size, rheology, microstructure, colour and water holding capacity of a soy-based dessert

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Title: Effect of ultrasound treatment on particle size, rheology, microstructure, colour and water holding capacity of a soy-based dessert
Authors: Spada, J. C., Marczak, L. D. F., Tessaro, I. C., Cardozo, N. S. M.
Source: Acta alimentaria. 45(2):242-249
Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN606477260&indx=1&recIds=ETOCRN606477260
Database: British Library Document Supply Centre Inside Serials & Conference Proceedings
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PubType: Periodical
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  Data: <i>Acta alimentaria</i>. 45(2):242-249
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      – Text: English
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      Pagination:
        PageCount: 8
        StartPage: 242
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      – TitleFull: Effect of ultrasound treatment on particle size, rheology, microstructure, colour and water holding capacity of a soy-based dessert
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            NameFull: Spada, J. C.
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            NameFull: Marczak, L. D. F.
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            NameFull: Tessaro, I. C.
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            NameFull: Cardozo, N. S. M.
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              M: 01
              Type: published
              Y: 2016
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            – TitleFull: Acta alimentaria
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