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

dc.contributor.authorHoyo González, María del Pilar del 
dc.contributor.authorRendueles de la Vega, Manuel 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2013-01-30T10:07:00Z
dc.date.available2013-01-30T10:07:00Z
dc.date.issued2012
dc.identifier.citationJournal of Food Engineering, 113(2), p. 245–253 (2012); doi:10.1016/j.jfoodeng.2012.05.042spa
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10651/8241
dc.language.isoeng
dc.relation.ispartofJournal of Food Engineeringspa
dc.sourceSCOPUSspa
dc.titleDecolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterizationspa
dc.typeinfo:eu-repo/semantics/article
dc.identifier.local20120895spa
dc.identifier.doi10.1016/j.jfoodeng.2012.05.042
dc.type.dcmitextspa
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfoodeng.2012.05.042spa


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