dc.contributor.author | Cruz Cansino, Nelly del Socorro | en_US |
dc.date.accessioned | 2013-11-05T22:04:04Z | |
dc.date.available | 2013-11-05T22:04:04Z | |
dc.date.issued | 2009 | en_US |
dc.identifier.citation | N. S. Cruz, M. Capellas, D. P. Jaramillo, A. J. Trujillo, B. Guamis, V. Ferragut. SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT. Food Hydrocolloids (2009) 23, 490-496 | es |
dc.identifier.uri | https://repository.uaeh.edu.mx/bitstream/handle/123456789/11975 | |
dc.description.abstract | | es |
dc.language | es | en_US |
dc.subject | Alimentos Funcionales y Nutracéuticos | es |
dc.title | SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT | es |
dc.type | Article | en_US |