Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process

Simple item page
dc.contributor.authorCarlos A. González‐Bermúdez
dc.contributor.authorAlejandra Castro
dc.contributor.authorDaysi Perez‐Rea
dc.contributor.authorCarmen Frontela‐Saseta
dc.contributor.authorCarmen Martínez‐Graciá
dc.contributor.authorLars Nilsson
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T15:46:27Z
dc.date.available2026-03-22T15:46:27Z
dc.date.issued2015
dc.descriptionCitaciones: 4
dc.identifier.doi10.1016/j.foodres.2015.11.006
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2015.11.006
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/54329
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Research International
dc.sourceUniversidad de Murcia
dc.subjectDigestion (alchemy)
dc.subjectFood science
dc.subjectChemistry
dc.subjectMineral
dc.subjectIn vitro
dc.subjectProcess (computing)
dc.subjectBiochemical engineering
dc.subjectBiotechnology
dc.subjectEnvironmental science
dc.subjectPulp and paper industry
dc.titlePhysicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process
dc.typearticle

Files

Collections

Artículo Científico Publicado