VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE

AMELIA CATALINA RUBIOLO; mmiccolo@intec.unl.edu.ar

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE

AMELIA CATALINA RUBIOLO ¹ ; [email protected]

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AMELIA CATALINA RUBIOLO; [email protected]. VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/viscoelastic-properties-of-whey-protein-solutions-with-polysacarides-after-freee?lang=en>. Acesso em: 19 Out. 2026. Copy citation

AMELIA CATALINA RUBIOLO, 2022, VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/viscoelastic-properties-of-whey-protein-solutions-with-polysacarides-after-freee?lang=en>. Copy citation

AMELIA CATALINA RUBIOLO. (2022, May). VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

AMELIA CATALINA RUBIOLO, VISCOELASTIC PROPERTIES OF WHEY PROTEIN SOLUTIONS WITH POLYSACARIDES AFTER FREEEZING AND FROZEN STORAGE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/viscoelastic-properties-of-whey-protein-solutions-with-polysacarides-after-freee?lang=en Copy citation

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¹ Instituto de Desarrollo Tecnológico para la Industria Química (INTEC) - Instituto de Tecnología de Alimentos (ITA) -CONICET- UNL

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Food Engineering

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