Functional properties of isolated porcine blood proteins modified by Maillard's reaction

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

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