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Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolk

 

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Opened Access Influence of pH and type of acid anion on the linear viscoelastic properties of Egg Yolk
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Author: Aguilar García, José Manuel
Cordobés Carmona, Felipe
Fuente Feria, Julia de la
Fernández-Espada Ruíz, Lucía
Department: Universidad de Sevilla. Departamento de Ingeniería Química
Date: 2013
Published in: Perspectives in Fundamental and Applied Rheology. V. I, Part II: Food, Cosmetics and Pharmaceutical Products, 2nd ed., pp. 143-148
ISBN/ISSN: 978-84-616-6551-8
Document type: Chapter of Book
Size: 481.3Kb
Format: PDF

URI: http://hdl.handle.net/11441/29028

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Attribution-NonCommercial-NoDerivatives 4.0 Internacional

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