Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures.
- DOI
- 10.1016/j.foodres.2014.05.079
- Published
- 2014 Oct
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2014.05.079,
title = {Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures.},
author = {Diniz RS and Coimbra JSDR and Teixeira ÁVNC and da Costa AR and Santos IJB and Bressan GC and da Cruz Rodrigues AM and da Silva LHM},
year = {2014},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2014.05.079},
url = {https://doi.org/10.1016/j.foodres.2014.05.079}
}RIS
TY - JOUR TI - Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures. AU - Diniz RS AU - Coimbra JSDR AU - Teixeira ÁVNC AU - da Costa AR AU - Santos IJB AU - Bressan GC AU - da Cruz Rodrigues AM AU - da Silva LHM PY - 2014 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2014.05.079 UR - https://doi.org/10.1016/j.foodres.2014.05.079 ER -
APA
RS, D., JSDR, C., ÁVNC, T., AR, D. C., IJB, S., GC, B., AM, D. C. R., & LHM, D. S. (2014). Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2014.05.079
Source records
- pubmed · retrieved 2026-11-10T13:46:27.938Z
- europe-pmc · retrieved 2026-11-10T13:46:27.949Z