Instituto de Física e Ciencias Aeroespaciais
Instituto
Universidad Nacional de Rosario
Rosario, ArgentinaUniversidad Nacional de Rosario-ko ikertzaileekin lankidetzan egindako argitalpenak (1)
2017
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Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
Food Chemistry, Vol. 219, pp. 169-178