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                                       Details for article 38 of 40 found articles
 
 
  The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
 
 
Title: The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Author: Drozłowska, Emilia
Weronis, Marta
Bartkowiak, Artur
Appeared in: Journal of food science and technology
Paging: Volume 57 () nr. 3 pages 1131-1137
Year: 2019-11-11
Contents:
Publisher: Springer India, New Delhi
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 38 of 40 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands