Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology (Englisch)
- Neue Suche nach: Sadeghi, Mahboubeh
- Neue Suche nach: Madadlou, Ashkan
- Neue Suche nach: Khosrowshahi, Asghar
- Neue Suche nach: Mohammadifar, Mohammadamin
- Neue Suche nach: Sadeghi, Mahboubeh
- Neue Suche nach: Madadlou, Ashkan
- Neue Suche nach: Khosrowshahi, Asghar
- Neue Suche nach: Mohammadifar, Mohammadamin
In:
Journal of Food Science and Technology
;
51
, 9
;
2113-2119
;
2012
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology
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Beteiligte:Sadeghi, Mahboubeh ( Autor:in ) / Madadlou, Ashkan ( Autor:in ) / Khosrowshahi, Asghar ( Autor:in ) / Mohammadifar, Mohammadamin ( Autor:in )
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Erschienen in:Journal of Food Science and Technology ; 51, 9 ; 2113-2119
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Verlag:
- Neue Suche nach: Springer India
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Erscheinungsort:India
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Erscheinungsdatum:03.05.2012
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 51, Ausgabe 9
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