Moderate electric fields effects on whey protein´s structure, interactions and gelation
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods
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| Other Authors: | , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/1822/53814 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/53814 |
| Summary: | São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods |
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