Repositorio Institucional de la Universidad de Oviedo

Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization

Author:

Hoyo González, María del Pilar del; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

Publication date:

2012

Publisher version:

http://dx.doi.org/10.1016/j.jfoodeng.2012.05.042

Citación:

Journal of Food Engineering, 113(2), p. 245–253 (2012); doi:10.1016/j.jfoodeng.2012.05.042

URI:

http://hdl.handle.net/10651/8241

ISSN:

0260-8774

Identificador local:

20120895

DOI:

10.1016/j.jfoodeng.2012.05.042