Microstructure of gels made from intact and partially hydrolysed beta-lactoglobulin: methodological aspects
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
| Originalsprog | Engelsk |
|---|---|
| Titel | Polish journal of food and nutrition sciences |
| Antal sider | 5 |
| Publikationsdato | 1998 |
| Udgave | 2 |
| Sider | 227-231 |
| Status | Udgivet - 1998 |
| Begivenhed | Structure and functionality of food products conference,Mragowo, Poland, 1998 - Varighed: 29 nov. 2010 → … |
Konference
| Konference | Structure and functionality of food products conference,Mragowo, Poland, 1998 |
|---|---|
| Periode | 29/11/2010 → … |
ID: 7738463