Montes de Oca-Avalos, J. M., Borroni, V., Huck-Iriart, C., Navarro, A. S. d. R., Candal, R. J., & Herrera, M. L. (2020). Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications. Web
Citación estilo ChicagoMontes de Oca-Avalos, Juan Manuel, Virginia Borroni, Cristián Huck-Iriart, Alba Sofía del Rosario Navarro, Roberto Jorge Candal, and María Lidia Herrera. Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications. 2020.
Cita MLAMontes de Oca-Avalos, Juan Manuel, et al. Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications. 2020.