Hydrodynamic cavitation: Process opportunities for ice-cream formulations

Publication date: Available online 2 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jae Young Sim, Maryam Enteshari, Kaavya Rathnakumar, Sergio I. Martínez-Monteagudo
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
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