Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes | SpringerLink
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes | SpringerLink
PDF) Thermo-mechanical assessment of solar cell displacement with respect to the viscoelastic behaviour of the encapsulant
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Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes | SpringerLink
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Texture analysis of food | ZwickRoell
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