Soft cheese-like product development enriched with soy protein concentrates.

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Detalles Bibliográficos
Autor Corporativo:	Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos
Otros Autores:	Rinaldoni, Ana N., Palatnik, Diana R. /áZaritzky,áNoemi E., Campderrós, Mercedes E., Zaritzky, Noemí E.
Formato:	Desconocido
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S0023643813003162
Aporte de:	Registro referencial: Solicitar el recurso aquí Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata

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