00624nam a2200145 a 450000100080000000500110000800800410001910000210006024501360008126001890021765000230040665300190042965300090044870000210045719699692016-02-23       2013    bl uuuu     u00u1 u    #d1 aMASSON, L. M. P.  aMathematical model to evaluate the rheological behavior of dairy beverages obtained from ultra high pressure homogenization (Uhph).  aIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 127.c2013  aModelo Matemático  aBebida láctea  aUHPH1 aCALADO, V. M. A.