Errata
Characterization Of Rennet-induced Gels Using Calf Rennet Processed By High Pressure Homogenization: Effects On Proteolysis, Whey Separation, Rheological Properties And Microstructure
Registro en:
Innovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 39, p. 284 - 284, 2017.
1466-8564
1878-5522
WOS:000393527600035
10.1016/j.ifset.2016.06.024
Autor
Ricardo de Castro Leite Junior
Bruno; Lima Tribst
Alline Artigiani; de Oliveira
Miguel Meirelles; Merheb-Dini
Carolina; Cristianini
Marcelo
Institución
Resumen
39 284 284