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Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition

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  • معلومة اضافية
    • Contributors:
      Ribeiro, K.O.; Rodrigues, M.I.; Sabadini, E.; Cunha, R.L.
    • Publication Date:
      2004
    • Abstract:
      Includes references
    • File Description:
      text
    • ISSN:
      0268-005X
    • Accession Number:
      edsagr.US201300933630
  • Citations
    • ABNT:
      Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition. Food hydrocolloids, [s. l.], v. 18, n. 1, p. 71–79, 2004. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428. Acesso em: 11 ago. 2020.
    • AMA:
      Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition. Food hydrocolloids. 2004;18(1):71-79. Accessed August 11, 2020. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428
    • APA:
      Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition. (2004). Food Hydrocolloids, 18(1), 71–79.
    • Chicago/Turabian: Author-Date:
      “Mechanical Properties of Acid Sodium Caseinate-Kappa-Carrageenan Gels: Effect of Co-Solute Addition.” 2004. Food Hydrocolloids 18 (1): 71–79. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428.
    • Harvard:
      ‘Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition’ (2004) Food hydrocolloids, 18(1), pp. 71–79. Available at: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428 (Accessed: 11 August 2020).
    • Harvard: Australian:
      ‘Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition’ 2004, Food hydrocolloids, vol. 18, no. 1, pp. 71–79, viewed 11 August 2020, .
    • MLA:
      “Mechanical Properties of Acid Sodium Caseinate-Kappa-Carrageenan Gels: Effect of Co-Solute Addition.” Food Hydrocolloids, vol. 18, no. 1, Jan. 2004, pp. 71–79. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428.
    • Chicago/Turabian: Humanities:
      “Mechanical Properties of Acid Sodium Caseinate-Kappa-Carrageenan Gels: Effect of Co-Solute Addition.” Food Hydrocolloids 18, no. 1 (January 1, 2004): 71–79. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428.
    • Vancouver/ICMJE:
      Mechanical properties of acid sodium caseinate-kappa-carrageenan gels: effect of co-solute addition. Food hydrocolloids [Internet]. 2004 Jan 1 [cited 2020 Aug 11];18(1):71–9. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201300933630&custid=s8280428