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Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates
| dc.creator | Iturmendi Vizcay, Nerea | es_ES |
| dc.creator | García Amezqueta, Arantza | es_ES |
| dc.creator | Galarza Iriarte, Uxue | es_ES |
| dc.creator | Barba González-Albo, Carmen | es_ES |
| dc.creator | Fernández García, Teresa | es_ES |
| dc.creator | Maté Caballero, Juan Ignacio | es_ES |
| dc.date.accessioned | 2024-01-18T15:03:14Z | |
| dc.date.available | 2024-01-18T15:03:14Z | |
| dc.date.issued | 2020 | |
| dc.identifier.citation | Iturmendi, N., García, A., Galarza, U., Barba, C., Fernández, T., Maté J. (2020) Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates. Food hydrocolloids, (106), 105880-105880. https://doi.org/10.1016/j.foodhyd.2020.105880. | en |
| dc.identifier.issn | 0268-005X | es_ES |
| dc.identifier.uri | https://hdl.handle.net/2454/47091 | |
| dc.description | Alojado según Res. CNEAI 5/12/23 (ANECA) | es_ES |
| dc.format.mimetype | application/pdf | en |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier | en |
| dc.relation.ispartof | Food hydrocolloids, (106), 105880-105880 | en |
| dc.rights | . | es_ES |
| dc.title | Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates | en |
| dc.type | Artículo / Artikulua | es |
| dc.type | info:eu-repo/semantics/article | en |
| dc.date.updated | 2024-01-18T08:45:33Z | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | es_ES |
| dc.rights.accessRights | Acceso cerrado / Sarbide itxia | es |
| dc.rights.accessRights | info:eu-repo/semantics/closedAccess | en |
| dc.identifier.doi | 10.1016/j.foodhyd.2020.105880 | en |
| dc.relation.publisherversion | https://doi.org/10.1016/j.foodhyd.2020.105880 | es_ES |
