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Results: 1-6 |
Results: 6

Authors: Lefebvre-Cases, E de La Fuente, BT Cuq, JL
Citation: E. Lefebvre-cases et al., Effect of SDS on acid milk coagulability, J FOOD SCI, 66(4), 2001, pp. 555-560

Authors: Lefebvre-Cases, E De la Fuente, BT Cuq, JL
Citation: E. Lefebvre-cases et al., Effect of SDS on casein micelles: SDS-induced milk gel formation, J FOOD SCI, 66(1), 2001, pp. 38-42

Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions, FOOD HYDROC, 14(6), 2000, pp. 521-530

Authors: Renault, C Gastaldi, E Cuq, JL De la Fuente, BT
Citation: C. Renault et al., Effect of temperature of milk acidification on rennet gel properties, J FOOD SCI, 65(4), 2000, pp. 630-634

Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties, FOOD HYDROC, 13(4), 1999, pp. 303-316

Authors: Mas, S Marchesseau, S Lagaude, A Cuq, JL
Citation: S. Mas et al., Rapid analysis of bovine caseins by reversed phase and anion-exchange HPLC, MILCHWISSEN, 54(11), 1999, pp. 606-610
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