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1. Emulsions stabilisation using polysaccharide-protein complexes.
http://ialimentoslem1.wordpress.com/2013/12/02/emulsion-stabilisation-using-polysaccharide-protein-complexes/
2. Compositions and phase diagrams of aqueous systems based on proteins and polysaccharides.
http://ialimentoslem1.wordpress.com/2013/11/05/418/
3. Advances in structures formation of anisotropic protein-rich foods through novel processing concepts.
http://ialimentoslem1.wordpress.com/2013/08/06/advances-in-structure-formation/
4. Hydrocolloids: structure-function relationships
http://ialimentoslem1.wordpress.com/2013/10/10/hydrocolloids-structure-function-relationships/
5. Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey proteins gels
http://ialimentoslem1.wordpress.com/2013/11/06/evaluating-the-effect-of-protein-composition-on-gelation-and-viscoelastic-characteristics-of-acid-induced-whey-protein-gels/
6. Hydrocolloids as emulsifiers and emulsion stabilizers.
http://ialimentoslem1.wordpress.com/2013/10/11/hydrocolloids-as-emulsifiers-and-emulsion-stabilizers/
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