Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids.
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| Otros Autores: | , , |
| Formato: | Desconocido |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2211601X11000459 http://doi.org/10.1016/j.profoo.2011.09.044 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 00802Cas#a22002174a#4500 | ||
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| 110 | 2 | |a Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos |g PROAL |9 315196 | |
| 245 | 0 | 0 | |a Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids. |
| 700 | 1 | |a Lorenzo, Gabriel. |9 294022 | |
| 700 | 1 | |a Zaritzky, Noemí E. |9 265567 | |
| 700 | 1 | |a Califano, Alicia N. |9 271859 | |
| 773 | 0 | |t Procedia Food Science |g Vol.1, p.281-286, Jan 2011 | |
| 856 | 4 | |u http://www.sciencedirect.com/science/article/pii/S2211601X11000459 | |
| 856 | 4 | |u http://doi.org/10.1016/j.profoo.2011.09.044 | |
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