Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH

Detalhes bibliográficos
Data de Publicação: 2019
Tipo de documento: Dissertação
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7700842
id BRCRIS_1991f19ba6dbef25afdfe95d58ef62d5
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
title Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
spellingShingle Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
casein, casein micelles, crosslinking, transglutaminase, foaming capacity, foam stability, foam stabilizers.
Leite, proteína, espuma, novos produtos, inovação
title_short Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
title_full Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
title_fullStr Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
title_full_unstemmed Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
title_sort Casein micelles cross-linked with transglutaminase: foaming properties as a function of pH
topic casein, casein micelles, crosslinking, transglutaminase, foaming capacity, foam stability, foam stabilizers.
Leite, proteína, espuma, novos produtos, inovação
publishDate 2019
format masterThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7700842
author_role author
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE VIÇOSA
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE VIÇOSA
instname_str UNIVERSIDADE FEDERAL DE VIÇOSA
dc.publisher.program.fl_str_mv CIÊNCIA E TECNOLOGIA DE ALIMENTOS
dc.description.course.none.fl_txt_mv CIÊNCIA E TECNOLOGIA DE ALIMENTOS
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHCasein micelles cross-linked with transglutaminase: foaming properties as a function of pHcasein, casein micelles, crosslinking, transglutaminase, foaming capacity, foam stability, foam stabilizers.2019masterThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=7700842authorUNIVERSIDADE FEDERAL DE VIÇOSAUNIVERSIDADE FEDERAL DE VIÇOSAUNIVERSIDADE FEDERAL DE VIÇOSACIÊNCIA E TECNOLOGIA DE ALIMENTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
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