dc.creator | Ribeiro K.O. | |
dc.creator | Rodrigues M.I. | |
dc.creator | Sabadini E. | |
dc.creator | Cunha R.L. | |
dc.date | 2004 | |
dc.date | 2015-06-26T14:25:09Z | |
dc.date | 2015-11-26T14:14:43Z | |
dc.date | 2015-06-26T14:25:09Z | |
dc.date | 2015-11-26T14:14:43Z | |
dc.date.accessioned | 2018-03-28T21:15:35Z | |
dc.date.available | 2018-03-28T21:15:35Z | |
dc.identifier | | |
dc.identifier | Food Hydrocolloids. , v. 18, n. 1, p. 71 - 79, 2004. | |
dc.identifier | 0268005X | |
dc.identifier | 10.1016/S0268-005X(03)00043-2 | |
dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-0345307605&partnerID=40&md5=fced1445e037bf75774f5d50f8032c8a | |
dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/94679 | |
dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/94679 | |
dc.identifier | 2-s2.0-0345307605 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1242605 | |
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dc.description | 18 | |
dc.description | 1 | |
dc.description | 71 | |
dc.description | 79 | |
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dc.language | en | |
dc.publisher | | |
dc.relation | Food Hydrocolloids | |
dc.rights | fechado | |
dc.source | Scopus | |
dc.title | Mechanical Properties Of Acid Sodium Caseinate-κ-carrageenan Gels: Effect Of Co-solute Addition | |
dc.type | Artículos de revistas | |