Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/115672
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dc.creatorF. Xavier Malcata
dc.creatorRicardo N. Pereira
dc.creatorRui M. Rodrigues
dc.creatorEmir Altinok
dc.creatorOscar L. Ramos
dc.creatorPaola Maresca
dc.creatorGiovanna Ferrari
dc.creatorJosé A. Teixeira
dc.creatorAntónio A. Vicente
dc.date.accessioned2019-01-31T11:39:56Z-
dc.date.available2019-01-31T11:39:56Z-
dc.date.issued2017
dc.identifier.issn0963-9969
dc.identifier.othersigarra:201701
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/115672-
dc.language.isopor
dc.rightsrestrictedAccess
dc.titleDevelopment of iron-­rich whey protein hydrogels following application of ohmic heating - Effects of moderate electric fields
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.1016/j.foodres.2017.05.023
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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