Moderate electric fields effects on whey protein´s structure, interactions and gelation
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods
| Autor principal: | |
|---|---|
| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
|
| Texto completo: | http://hdl.handle.net/1822/53814 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/53814 |