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Efecto de la presion de homogeneizacion sobre las propiedades texturales del queso crema de soya


, : Efecto de la presion de homogeneizacion sobre las propiedades texturales del queso crema de soya. Alimentaria 37(313): 125-127

The effect of homogenization pressure, in the range 0 to 20 MPa, on the soy cream cheese textural properties, was studied by means of a simplest analysis of variance, with sandness, viscosity and firmness as dependent variables.

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