Emne: n/a
Emne: crack
Forfatter: Pohl, Pawel
Lignende værker: Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
- Food Gels
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
- Recovery, Isolation and Characterization on Food Proteins
- Food Polysaccharides, Starch, and Protein
- Study on Physicochemical Properties of Food Protein
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization