Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
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DOI: 10.3390/foods8040115
Abstract: The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5… read more here.
Keywords: olive based; time; homogenization time; speed ... See more keywords