Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 4 (1998), p. 660-664 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00919cab#a22003254c#4500 | ||
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| 100 | 1 | # | |a Lucey, J. |
| 245 | 1 | 0 | |a Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment |
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| 653 | # | # | |a Microestructura |
| 773 | 0 | # | |t Journal of Food Science |g v. 63, no. 4 (1998), p. 660-664 |
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