Repositorio Hipermedial UNR
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Modificaciones estructurales de las proteínas del lactosuero y su influencia sobre las propiedades funcionales superficiales : emulsificación y espumado
La relación entre alimentación y salud se ve reflejada en la demanda de sustituir aditivos alimenticios de origen sintético por otros naturales. En este sentido, las proteínas poseen elevado potencial debido a sus propiedades nutricionales y funcionales. Estas cumplen un rol importante como surfacta
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