Production of Processed Cheese Food Enriched With Vegetable and Whey Proteins[1]
cuadro metodologico lem 2[1]
Characterization of Novel Photocrosslinked Carboxymethylcellulose Hydrogels for Encapsulation of Nucleus Pulposus Cells
Conjugate Forced Convection and Heat Conduction With
A New Approach for the Numerical Calculation of Freezing and Thawing
Encapsulation of Lactobacillus Casei
Alginate Microbeads Are Complement Compatible, In Contrast to Polycation
Estudio de Los Niveles de Calcio y pH en Queso Mozzarella