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  • Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization [2012]

    Category:
    Artículos
    Authors:
    José Mario Díaz Fernández , María del Pilar del Hoyo González , Manuel Rendueles de la Vega
    Date:
    01 of January of 2012
    It Is a Part of:
    Journal of Food Engineering