Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazität von Proteinlösungen
- 1 October 1992
- journal article
- other
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 195 (4) , 320-325
- https://doi.org/10.1007/bf01187907
Abstract
No abstract availableKeywords
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