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|a Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos
|g PROAL
|9 315196
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|a Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids.
|
700 |
1 |
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|a Lorenzo, Gabriel.
|9 294022
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700 |
1 |
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|a Zaritzky, Noemí E.
|9 265567
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|a Califano, Alicia N.
|9 271859
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|t Procedia Food Science
|g Vol.1, p.281-286, Jan 2011
|
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|u http://www.sciencedirect.com/science/article/pii/S2211601X11000459
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856 |
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|u http://doi.org/10.1016/j.profoo.2011.09.044
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