Rheological Properties and Microstructure of Heat-Induced Gels of Ovine Whey Protein Concentrates Obtained from Clarified Cheese Whey

AuthID
 P-004-QBN
3
Author(s)
Diaz, O
·
Cobos, A
Document Type
Article
Year published
2006
Published
in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, ISSN: 0026-3788
Volume: 61, Issue: 2, Pages: 193-196 (4)
Indexing
Wos®
Scopus®
Publication Identifiers
Scopus: 2-s2.0-33645761129
Wos: WOS:000237301300021
Source Identifiers
ISSN: 0026-3788
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service