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	1.	Application of time-intensity analysis in model system submitted to homogenization. [electronic resource] by Silva Pereira, Gerlândia da Leite, Thiago S Schmidt, Flávio L Cristianini, Marcelo Bolini, Helena Ma Producer: 20200204 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Rheological analysis of sucrose solution at high temperatures using a microwave-heated pressurized capillary rheometer. [electronic resource] by Ros-Polski, Valquíria Schmidt, Flávio L Vitali, Alfredo A Marsaioli, Antonio Raghavan, Vijaya G S Producer: 20150925 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of the homogenization process on the sensory and rheological properties in model system. [electronic resource] by da Silva Pereira, Gerlândia Leite, Thiago S Schmidt, Flávio L Cristianini, Marcelo Bolini, Helena M A Producer: 20210415 In: Journal of texture studies vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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