Artículos de revistas
SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT
Fecha
2009Registro en:
N. S. Cruz, M. Capellas, D. P. Jaramillo, A. J. Trujillo, B. Guamis, V. Ferragut. SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT. Food Hydrocolloids (2009) 23, 490-496
Autor
Cruz Cansino, Nelly del Socorro