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Behavior of functional compounds during freeze concentration of tofu whey
Belén, F., Benedetti, S., Sánchez, J., Hernández, E., Auleda, J.M., Prudêncio, E.S., Petrus, J.C.C., Raventós, M.Volume:
116
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.01.019
Date:
June, 2013
File:
PDF, 800 KB
english, 2013