Viscoelastic behavior of whey protein isolates at the sol-gel transition point
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 65-68 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00783cab#a22002654c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075889 | ||
| 003 | OAG | ||
| 008 | 990309s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Labropoulos, A. E. |
| 245 | 1 | 0 | |a Viscoelastic behavior of whey protein isolates at the sol-gel transition point |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Propiedades reológicas |
| 650 | # | 4 | |a Proteínas |
| 650 | # | 4 | |a Elasticidad |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Industria alimentaria |
| 653 | # | # | |a Viscoelasticidad |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 65-68 |
| 999 | # | # | |a OLGA |
