Author:
Stading Mats,Hermansson Anne-Marie
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference22 articles.
1. Food structure—its Creation and Evaluation;Hermansson,1988
2. Viscoelastic behaviour of β-lactoglobulin gel structures
3. Determination of tensile strength of gels prepared from fractionated whey proteins
4. The Rheological and Fracture Behaviour of Gouda Cheese, PhD thesis;Luyten,1988
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157 articles.
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