Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
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| Texto completo: | http://hdl.handle.net/1822/53812 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/53812 |