Your browser doesn't support javascript.
loading
Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients.
Withers, C A; Lewis, M J; Gosney, M A; Methven, L.
Afiliación
  • Withers CA; Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom.
  • Lewis MJ; Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom.
  • Gosney MA; Clinical Health Sciences, University of Reading, Reading, RG1 5AQ, United Kingdom; The Royal Berkshire NHS Trust, Reading, RG1 5AN, United Kingdom.
  • Methven L; Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom. Electronic address: l.methven@reading.ac.uk.
J Dairy Sci ; 97(3): 1233-47, 2014 Mar.
Article en En | MEDLINE | ID: mdl-24440265
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bebidas / Caseínas / Productos Lácteos / Proteínas de la Leche / Boca Idioma: En Revista: J Dairy Sci Año: 2014 Tipo del documento: Article País de afiliación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bebidas / Caseínas / Productos Lácteos / Proteínas de la Leche / Boca Idioma: En Revista: J Dairy Sci Año: 2014 Tipo del documento: Article País de afiliación: Reino Unido