Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/115672
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | F. Xavier Malcata | |
dc.creator | Ricardo N. Pereira | |
dc.creator | Rui M. Rodrigues | |
dc.creator | Emir Altinok | |
dc.creator | Oscar L. Ramos | |
dc.creator | Paola Maresca | |
dc.creator | Giovanna Ferrari | |
dc.creator | José A. Teixeira | |
dc.creator | António A. Vicente | |
dc.date.accessioned | 2022-09-07T16:09:32Z | - |
dc.date.available | 2022-09-07T16:09:32Z | - |
dc.date.issued | 2017 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.other | sigarra:201701 | |
dc.identifier.uri | https://hdl.handle.net/10216/115672 | - |
dc.language.iso | por | |
dc.rights | restrictedAccess | |
dc.title | Development of iron-rich whey protein hydrogels following application of ohmic heating - Effects of moderate electric fields | |
dc.type | Artigo em Revista Científica Internacional | |
dc.contributor.uporto | Faculdade de Engenharia | |
dc.identifier.doi | 10.1016/j.foodres.2017.05.023 | |
Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
File | Description | Size | Format | |
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201701.pdf Restricted Access | 1.45 MB | Adobe PDF | Request a copy from the Author(s) |
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