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1 Ergebnisse
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Estudio de las propiedades emulsificantes de fracciones de ..:
DANIEL GOMEZ LURIA
https://doi.org/10.24275/uami.8g84mm32q. , 2019
Link:
https://doi.org/10.24275/uami.8g84mm32q
RT Journal T1
Estudio de las propiedades emulsificantes de fracciones de almidón gelatinizado de maíz ceroso, maíz, arroz y trigo nativos en la estabilización de emulsiones aceite-en-agua
UL https://suche.suub.uni-bremen.de/peid=base-ftunametropolita:oai:bindani.izt.uam.mx:8g84mm32q&Exemplar=1&LAN=DE A1 DANIEL GOMEZ LURIA YR 2019 K1 info:eu-repo/classification/LEM/Estabilidad K1 info:eu-repo/classification/LEM/Almidones botánicos K1 info:eu-repo/classification/LEM/Emulsiones K1 info:eu-repo/classification/LEM/Industria alimentaria K1 info:eu-repo/classification/LEM/Food industry and trade K1 info:eu-repo/classification/LEM/Ingeniería química K1 info:eu-repo/classification/LEM/Emulsions K1 info:eu-repo/classification/LEM/Starch K1 info:eu-repo/classification/LEM/Chemical engineering K1 info:eu-repo/classification/cti/2 JF https://doi.org/10.24275/uami.8g84mm32q LK http://dx.doi.org/https://doi.org/10.24275/uami.8g84mm32q DO https://doi.org/10.24275/uami.8g84mm32q SF ELIB - SuUB Bremen
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