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Ciencia y Tecnologia Alimentaria Volume 5, 2005 - Issue 1
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Original Articles

DESUERADO DE COAGULOS DE LECHE FORMADOS POR ENZIMA COAGULANTE Y GLUCONO-δ-LACTONA
DRAINING RATE OF MILK GELS FORMED BY COMBINATION OF RENNET AND GLUCONO-δ-LACTONE
DESUERADO DE COAGULOS DE LEITE FORMADOS POR ENZIMA COAGULANTE E GLUCONO-δ-LACTONA

M. S. Pauletti Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC 266, (3000), Santa Fe., Argentina
,
O. A. Sbodio Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC 266, (3000), Santa Fe., Argentina
,
E. J. Tercero Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC 266, (3000), Santa Fe., Argentina
&
S. C. Costa Instituto de Tecnología de Alimentos. Facultad de Ingeniería Química (Universidad Nacional del Litoral), Santiago del Estero 2829. CC 266, (3000), Santa Fe., Argentina
Pages 35-41 | Received 18 Apr 2005, Accepted 24 Oct 2005, Published online: 02 Oct 2009

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