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pro vyhledávání: '"Darinka D. Vega-Méndez"'
Autor:
Sandra C. Vázquez-Solorio, Darinka D. Vega-Méndez, María Guadalupe Sosa-Herrera, L.P. Martínez-Padilla
Publikováno v:
Procedia Food Science. 1:335-339
Oil in water emulsions (30% w/w) containing mixtures of milk proteins with xanthan gum were rheologically characterized at ambient temperature and the evolution of their properties was measured during a month under cold storage. The milk proteins use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b10fa2ab60fa8f39f4242f4ce2450710
