Shear-induced fibrous structure formation from a pectin/SPI blend

Innovative Food Science & Emerging Technologies - Tập 36 - Trang 193-200 - 2016
Birgit L. Dekkers1, Constantinos V. Nikiforidis2, Atze Jan van der Goot1
1Food Process Engineering, Wageningen University, the Netherlands
2Biobased Chemistry and Technology, Wageningen University, The Netherlands

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Tài liệu tham khảo

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