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López del Castillo Lozano Micloth
López del Castillo Lozano Micloth
Viscosity
Composite material
Chemistry
Materials science
Food science
3
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1
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0
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Physicochemical and Rheological Characterization of an Acidic Milk Product: Kefir Concentration Effect
2017
Journal of Food Science and Engineering
Jorge Octavio Virues Delgadillo
Miguel de Jesús Luna Lara
Claudia Karina Lozada Santillan
Carmen Bulbarela-Sampieri
López del Castillo Lozano Micloth
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Shear Rate Effect on the Viscosity of Homemade and Commercial Tomato Sauce
2017
Journal of Food Science and Engineering
Virues-Delgadillo Jorge-Octavio
Lozada-Santillan Claudia-Karina
Bulbarela-Sampieri Carmen
Galán-Méndez Frixia
López del Castillo Lozano Micloth
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Temperature Effect on the Viscosity of Commercial Carrot Puree
2017
Journal of Food Science and Engineering
Virues-Delgadillo Jorge-Octavio
Domínguez-Rendón Ana-Cristina
López del Castillo Lozano Micloth
Domínguez-Cañedo Irma-Liliana
Galán-Méndez Frixia
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