Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 5 (1998), p. 899-905 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
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| 245 | 1 | 0 | |a Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Lípidos |
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