Journal of Elementology > 2015 > 20 > 2
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journal ISSN : | 1644-2296 |
DOI | 10.5601/jelem.2014.19.3.657 |
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Bibliography
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Abu-Jdayil B., Nasser M.S., Mamdouh G. 2013. Structure breakdown of stirred yoghurt in a circular pipe as affected by casein and fat content. Food Sci. Technol. Res., 19: 277-286. DOI: 10.3136/fstr.19.277
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Arntfield S.D. 1996. Effects of divalent cations, phytic acid, and phenolic compounds on the gelation of ovalbumin and canola proteins. In: Molecular interactions in food technology. ACS Symposium, 650: 82-92.
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Badran A.M., Cretin P. 2009. Oral magnesium salts. Nutr. Clin. Metabol., 23(1): 9-15. DOI: 10.1016/j.nupar.2008.12.001