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090			_aB-12247
245	1	0	_aRheological characterization of amaranth protein gels
490	0		_vFood Hydrocolloids, 19(5), p.889-898, 2005
520	3		_aGel forming properties of amaranth proteins at different thermal conditions and protein concentration were studied. Gel point (G0 and G00 crossover)and gelation kinetics (G0 vs. time)were analyzed. The type of gel formed from the rheological point of view was studied analyzing the rheograms obtained from frequency sweeps. Texture properties of cold-set gels were analyzed by TPA assays. Minimum conditions for gelation were 7
700	1	2	_aAvanza, M.V.
700	1	2	_aPuppob, M.C.
700	1	2	_aAñon, M.C.
856	4	0	_uhttps://drive.google.com/file/d/1vcloOVxDLnydEDDELcAWFJOujRafWEcw/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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