The Effect of Conventional and Ohmic Heating as Pasteurization Methods on the Mechanical and Rheological Properties of Edible Whey-Based Films

AuthID
 P-018-JPN
10
Author(s)
Aleksandrovas, E
·
Vasiliauskaite, A
·
Vieira, JM
·
Martins, JT
·
Vicente, AA
·
Radenkovs, V
·
Rud, I
·
Malakauskas, M
·
Serniene, L
Document Type
Article
Year published
2025
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 90, Issue: 4
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 40183898
Scopus: 2-s2.0-105002081992
Wos: WOS:001459523100001
Source Identifiers
ISSN: 0022-1147
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