Open AccessInfluencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz
Author(s) -
Laura Maldonado,
Karina Latorre,
P.R.D. Rocha,
Alejandra Medrano,
Cecilia Abirached,
Luis Alberto Panizzolo
Publication year - 2011
Publication title -
innotec
Language(s) - Spanish
Resource type - Journals
eISSN - 1688-6593
pISSN - 1688-3691
DOI - 10.26461/06.06
Subject(s) - creaming , flocculation , bran , chemistry , coalescence (physics) , food science , emulsion , biochemistry , biology , organic chemistry , raw material , astrobiology