Author: Hermansson A.-M. Svegmark K.
Publisher: Elsevier
ISSN: 0924-2244
Source: Trends in Food Science and Technology, Vol.7, Iss.11, 1996-11, pp. : 345-353
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Recent advances in the understanding of egg white protein functionality
By Mine Y.
Trends in Food Science and Technology, Vol. 6, Iss. 7, 1995-07 ,pp. :
Towards an understanding of starch granule structure and hydrolysis
By Oates C.G.
Trends in Food Science and Technology, Vol. 8, Iss. 11, 1997-11 ,pp. :