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Activation energy for the viscoelastic flow: Analysis of the microstructure-at-rest of (water- and milk-based) fruit

J Rubio-Merino1, F J Rubio-Hernández2

  • 1Hospital Clínico Universitario Virgen de la Victoria, Málaga, Spain.

Food Chemistry
|June 2, 2019
PubMed

Keywords:
Activation energy approachFruit beveragesRheology

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