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

Vista sencilla de ítem
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.description.abstractes
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.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

Archivos

Bloque original

Mostrando 1 - 1 de 1
Miniatura
Nombre:
1.pdf
Tamaño:
5.14 MB
Formato:
Adobe Portable Document Format
Descargar

Colecciones

Artículos arbitrados