Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero

Textural properties of pressure-induced gels of food proteins obtained under different temperatures including subzero

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	DUMOULIN, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 1 (1998), p. 92-95
Materias:	Alimentos Industria alimentaria Proteínas Gelificación Textura Temperatura
Publicación relacionada:	Contenido en: Journal of Food Science

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