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01854cam a22004817a 4500 |
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BIBLO-46508 |
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AR-BaUEN |
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20250227140258.0 |
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130429s2013 ag ||||f m||| 00| 0|spa|d |
| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 084 |
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|a QUI 005259
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| 100 |
1 |
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|a Rodríguez, Silvio David
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| 245 |
1 |
0 |
|a Encapsulamiento de flavors en matrices alimenticias. Influencia de la estructura de almidones naturales y modificados en su interacción con vainillina
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| 246 |
3 |
1 |
|a Flavor encapsulation in food matrices. Influence of the structure of native and modified starches in their interaction with vanillin
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| 260 |
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|c 2013
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| 300 |
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|a 189 h.
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| 502 |
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|b Doctor de la Universidad de Buenos Aires en el área de Química Industrial
|c Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales (FCEN-UBA)
|d 2013
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| 506 |
1 |
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|e Autorización del autor
|f info:eu-repo/semantics/closedAccess
|2 openaire
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| 653 |
1 |
0 |
|a VAINILLINA
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| 653 |
1 |
0 |
|a ALMIDONES MODIFICADOS
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| 653 |
1 |
0 |
|a AMILOSA
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| 653 |
1 |
0 |
|a COMPLEJOS DE INCLUSION
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| 653 |
1 |
0 |
|a LIBERACION DE FLAVORS
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| 653 |
1 |
0 |
|a NARICES ELECTRONICAS
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| 653 |
1 |
0 |
|a DICROÍSMO CIRCULAR
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| 653 |
1 |
0 |
|a GLCM
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| 653 |
1 |
0 |
|a ANALISIS MULTIVARIADO
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| 690 |
1 |
0 |
|a VANILLIN
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| 690 |
1 |
0 |
|a MODIFIED STARCHES
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| 690 |
1 |
0 |
|a AMYLOSE INCLUSION COMPLEXES
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| 690 |
1 |
0 |
|a RELEASE OF FLAVORS
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| 690 |
1 |
0 |
|a ELECTRONIC NOSES
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| 690 |
1 |
0 |
|a CIRCULAR DICHROISM
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| 690 |
1 |
0 |
|a GLCM
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| 690 |
1 |
0 |
|a MULTIVARIATE ANALYSIS
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| 700 |
1 |
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|a Bernik, Delia Leticia
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| 700 |
1 |
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|a Gerschenson, Lía Noemí
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| 700 |
1 |
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|a D'Accorso, Norma Beatriz
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| 700 |
1 |
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|a Cassanello Fernández, Miryan Celeste
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| 700 |
1 |
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|a Escándar, Graciela Mónica
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| 931 |
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|a DQI
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| 961 |
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|c NP
|e ND
|b tesis
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| 962 |
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|a info:eu-repo/semantics/doctoralThesis
|a info:ar-repo/semantics/tesis doctoral
|b info:eu-repo/semantics/publishedVersion
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