Effect of Composition of Commercial Whey Protein Preparations upon Gelation at Various Ph Values

AuthID
 P-002-4N2
8
Author(s)
Pereira, JO
·
Silva, SI
·
Amorim, MM
·
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 48, Número: 2, Páginas: 681-689 (9)
Indexing
Wos®
Scopus®
Crossref®
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84863480189
Wos: WOS:000311185100044
Source Identifiers
ISSN: 0963-9969
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service