The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films.
- DOI
- 10.1111/1750-3841.70180
- Published
- 2025-04-01
- Container
- J Food Sci
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.70180,
title = {The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films.},
author = {Aleksandrovas E and Vasiliauskaitė A and Vieira JM and Martins JT and Pereira RN and Vicente AA and Radenkovs V and Rud I and Malakauskas M and Šernienė L.},
year = {2025},
journal = {J Food Sci},
doi = {10.1111/1750-3841.70180},
url = {https://doi.org/10.1111/1750-3841.70180}
}RIS
TY - JOUR TI - The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films. AU - Aleksandrovas E AU - Vasiliauskaitė A AU - Vieira JM AU - Martins JT AU - Pereira RN AU - Vicente AA AU - Radenkovs V AU - Rud I AU - Malakauskas M AU - Šernienė L. PY - 2025 JO - J Food Sci DO - 10.1111/1750-3841.70180 UR - https://doi.org/10.1111/1750-3841.70180 ER -
APA
E, A., A, V., JM, V., JT, M., RN, P., AA, V., V, R., I, R., M, M., & L., Š. (2025). The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films.. J Food Sci. https://doi.org/10.1111/1750-3841.70180
Source records
- europe-pmc · retrieved 2026-09-27T15:54:41.207Z