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SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT

dc.contributor.authorCruz Cansino, Nelly del Socorroen_US
dc.date.accessioned2013-11-05T22:04:04Z
dc.date.available2013-11-05T22:04:04Z
dc.date.issued2009en_US
dc.identifier.citationN. 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, 490-496es
dc.identifier.urihttps://repository.uaeh.edu.mx/bitstream/handle/123456789/11975
dc.description.abstractes
dc.languageesen_US
dc.subjectAlimentos Funcionales y Nutracéuticoses
dc.titleSOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCTes
dc.typeArticleen_US


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