Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

Autor: Moura, Rafaella S., Guimarães, Jonas T., Scudino, Hugo, Freitas, Monica Q., Mársico, Eliane T., Esmerino, Erick.A., Sant'Anna, Celso, Henrique Campelo Félix, Pedro, Pimentel, Tatiana C., Paulino, Bruno N., Cauduro, Vitoria H., Flores, Erico M.M., Ricardo H. Lopes, José, Cruz, Adriano G.
Zdroj: In Ultrasonics Sonochemistry May 2024 105
Databáze: ScienceDirect
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