Food Hydrocolloids, 2008, 22(6), 1014-1032

Publicación: 

Grácia-Juliá, A., René, M., Cortés-Muñoz, M., Picart, L., López-Pedemonte, T., Chevalier, D., & Dumay, E. (2008). Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments. Food Hydrocolloids, 22(6), 1014-1032.

Año: 
2008