00998nam a2200253Ia 4500 IA_After 48 h, the cheeses of different treatments were subjected to analysis of chemical composition, instrumental determination of texture, analysis of microstructure and sensory evaluation. DESARROLLO DE MICROCAPSULAS A PARTIR DE PROTEiNA D 220117s xx 000 0 und d 185560 Disponible en PDF Cheeses 148387 Emulsificación 159636 Emulsifying 159637 Gelatinización 159638 Gelatinization 159639 Microencapsulación 75512 Microencapsulation 158028 Quesos Aguirre Mandujano, Eleazar, asesor 163733 Lobatos Calleros, Consuelo. S. O., dir. 159640 Vernon Carter, Eduardo Jaime, asesor 163734 TESIS G663 2014 185560 185560