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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 28, 2019
Application of time-intensity analysis in model system submitted to homogenizationGerlândia da Silva Pereira, Thiago S Leite, Flávio L Schmidt, et al.Journal of Food Science|March 7, 2014
Rheological analysis of sucrose solution at high temperatures using a microwave-heated pressurized capillary rheometerValquíria Ros-Polski, Flávio L Schmidt, Alfredo A Vitali, et al.Journal of Texture Studies|October 10, 2019
Effect of the homogenization process on the sensory and rheological properties in model systemGerlândia da Silva Pereira, Thiago S Leite, Flávio L Schmidt, et al.Pageof 1