Influences of different thermal processings in milk, bovine meat and frog protein structure
Several studies have associated the digestibility of proteins to its imunogenic potential. Though, it was objectified to evaluate the impact of the thermal processing with high and low temperatures on the proteins structure of three types of foods, by means of the digestibility in vitro and electrof...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Arán Ediciones, S. L.
2013-06-01
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| Series: | Nutrición Hospitalaria |
| Subjects: | |
| Online Access: | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112013000300047&lng=en&tlng=en |