Oil-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate
Guardado en:
Publicado en: | Journal of Food Science |
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Autor principal: | |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 5 (1998), p. 916-920 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
LEADER | 00802cab#a22002774c#4500 | ||
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001 | OAGANASID078653 | ||
003 | OAG | ||
008 | 990617s1998 ||| | |||| 0 eng d | ||
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041 | 0 | # | |a eng |b eng |
092 | # | # | |s HEMEROTECA |
100 | 1 | # | |a EUSTON, S. |
245 | 1 | 0 | |a Oil-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate |
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650 | # | 4 | |a Proteínas de suero de leche |
650 | # | 4 | |a Emulsión |
650 | # | 4 | |a Aceites |
650 | # | 4 | |a Agua |
650 | # | 4 | |a Glicerol |
650 | # | 4 | |a Adsorción |
773 | 0 | # | |t Journal of Food Science |g v. 61, no. 5 (1998), p. 916-920 |
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