Structural characterization of heat-induced β-lactoglobulin nanohydrogels under the effects of selected physical conditions
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/47409 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/47409 |
| Resumo: | The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid multifunctionality |
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