Influence of Moderate Electric Fields on Gelation of Whey Protein Isolate

AuthID
 P-00A-1PV
7
Author(s)
Martins, AJ
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 43, Páginas: 329-339 (11)
Indexing
Wos®
Scopus®
Crossref®52
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84908325203
Wos: WOS:000345683500040
Source Identifiers
ISSN: 0268-005X
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