| 000 | 01127nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | IA_The gelled multiple emulsions, in which the concentration of calcium ions was increased, showed the highest values for hardness, fracturability, chewability, elasticity, and water holding capacity, while at lower concentrations of calcium ions they had greater cohesiveness and increased oil release after heating. | ||
| 002 | EMULSIONES MULTIPLES (W1 | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a180695 | ||
| 530 | _aDisponible en PDF | ||
| 583 | _a1 ej. imp. ; 1 ej. CD | ||
| 650 |
_aEmulsifying properties _9150460 |
||
| 650 |
_aEmulsiones _xPropiedades de gelificación _9150461 |
||
| 650 |
_aEmulsions _xGelling properties _9150462 |
||
| 650 |
_aGelation _9150463 |
||
| 650 |
_aGelificación _9150464 |
||
| 650 |
_aPropiedades emulsionantes _9150465 |
||
| 700 |
_aLobato Calleros, Consuelo Silvia Olivia, asesor _9163656 |
||
| 700 | 1 |
_aRamírez Santiago, César _994265 |
|
| 700 |
_aSandoval Castilla, Ofelia, dir. _9150466 |
||
| 942 | _cTESIS A48 2016 | ||
| 999 |
_c180695 _d180695 |
||