| dc.contributor.author | Álvarez García, Carlos | |
| dc.contributor.author | García Martínez, Vanessa | |
| dc.contributor.author | Rendueles de la Vega, Manuel | |
| dc.contributor.author | Díaz Fernández, José Mario | |
| dc.date.accessioned | 2013-01-30T10:02:16Z | |
| dc.date.available | 2013-01-30T10:02:16Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | Food Hydrocolloids, 28(2), p. 267-274 (2012); doi:10.1016/j.foodhyd.2012.01.001 | spa |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | http://hdl.handle.net/10651/7284 | |
| dc.format.extent | p. 267-274 | spa |
| dc.language.iso | eng | |
| dc.relation.ispartof | Food Hydrocolloids | spa |
| dc.source | WOK | spa |
| dc.title | Functional properties of isolated porcine blood proteins modified by Maillard's reaction | spa |
| dc.type | journal article | |
| dc.identifier.local | 20120360 | spa |
| dc.identifier.doi | 10.1016/j.foodhyd.2012.01.001 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodhyd.2012.01.001 | spa |
