Cite
HARVARD Citation
Pérez-Huertas, S. et al. (2019). Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass. Food hydrocolloids. pp. 224-230. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Pérez-Huertas, S. et al. (2019). Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass. Food hydrocolloids. pp. 224-230. [Online].