Influence of Ph on Viscoelastic Properties of Heat -Induced Gels Obtained with a Beta-Lactoglobulin Fraction Isolated from Bovine Milk Whey Hydrolysates

AuthID
 P-00M-771
7
Author(s)
Estevez, N
·
Bargiela, V
·
Pico, G
·
Valetti, NW
·
Tovar, CA
·
Rua, ML
Document Type
Article
Year published
2017
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 219, Pages: 169-178 (10)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000386984100022
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service