00962nam a2200241Ia 4500001019300000002005100193008003700244010001100281530002200292650002200314650003100336650002400367650003100391650002900422650003400451650003300485650001300518700004700531700005300578700005000631942002000681999001900701IA_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 D220117s    xx            000 0 und d  a185560  aDisponible en PDF  aCheeses  9148387  aEmulsificación  9159636  aEmulsifying9159637  aGelatinización  9159638  aGelatinization  9159639  aMicroencapsulación  975512  aMicroencapsulation  9158028  aQuesos    aAguirre Mandujano, Eleazar, asesor9163733  aLobatos Calleros, Consuelo. S. O., dir. 9159640  aVernon Carter, Eduardo Jaime, asesor 9163734  cTESIS G663 2014  c185560d185560