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1 Ergebnisse
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Efecto del pH y del procesado térmico sobre las propiedades..:
Aguilar García, José Manuel
;
López-Castejón, María Luisa
;
Cordobés Carmona, Felipe
.
Afinidad, 77 (589), 22-30.. , 2023
Link:
https://idus.us.es/handle//11441/141544
RT Journal T1
Efecto del pH y del procesado térmico sobre las propiedades viscoelásticas lineales de la yema de huevo acidulada con ácido clorhídrico ; Effect of pH and thermal processíng on linear víscoelastíc propertíes of egg yolk acídulated wíth hydrochloríc acíd ; Efecte del pH í del processat termíc sobre les propíetats víscoelastíques líneals del rovell d'ou acídulat amb acíd clorhídríc
UL https://suche.suub.uni-bremen.de/peid=base-ftunivsevillair:oai:idus.us.es:11441_141544&Exemplar=1&LAN=DE A1 Aguilar García, José Manuel A1 López-Castejón, María Luisa A1 Cordobés Carmona, Felipe A1 Guerrero Conejo, Antonio Francisco PB Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros YR 2023 K1 Yema de huevo K1 Gelificación K1 Acidulante K1 Viscoelasticidad K1 Microscopía electrónica de barrido (SEM) K1 Egg yolk K1 Gelation K1 Acidulant K1 Viscoelasticity K1 Scanning Electron Microscopy (SEM) K1 Rovell d'ou K1 Gelificació K1 Viscoelasticitat K1 Microscopia electronica de rastreig (SEM) JF Afinidad, 77 (589), 22-30. LK http://dx.doi.org/https://idus.us.es/handle//11441/141544 DO https://idus.us.es/handle//11441/141544 SF ELIB - SuUB Bremen
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