Molecular configuration of gelatin-water suspensions at low concentration

FOOD HYDROCOLLOIDS;
FOOD HYDROCOLL

dc.creatorDiaz-Calderon, Paulo
dc.creatorCaballero, Leonardo
dc.creatorMelo, Francisco
dc.creatorEnrione, Javier
dc.date2014
dc.date2016-11-29T20:01:29Z
dc.date2022-07-06T04:50:09Z
dc.date2016-11-29T20:01:29Z
dc.date2022-07-06T04:50:09Z
dc.date2014
dc.date.accessioned2023-08-22T06:48:59Z
dc.date.available2023-08-22T06:48:59Z
dc.identifier1873-7137
dc.identifier1100603
dc.identifier1100603
dc.identifier0268-005X
dc.identifierhttps://hdl.handle.net/10533/129895
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8329386
dc.description7
dc.descriptionFONDECYT
dc.descriptionfrancisco.melo@usach.cl; jenrione@uandes.cl
dc.descriptionFONDECYT
dc.description39
dc.languageeng
dc.publisherOXFORD
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1100603
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1016/j.foodhyd.2013.12.019
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleMolecular configuration of gelatin-water suspensions at low concentration
dc.titleFOOD HYDROCOLLOIDS
dc.titleFOOD HYDROCOLL
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageOXFORD


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