Idézéskapcsolat

Mavrakis C et al. Large deformation properties of gels and model comminuted meat products containing lupin protein. (2003) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 68 4 1371-1376

Közlemény:
Tömösközi S et al. The functional potential of legume proteins for production of food ingredients. (2001) GRAIN LEGUMES (PARIS) 1245-4710 33 3rd quarter 16-18
Idéző közlemény:
Mavrakis C et al. Large deformation properties of gels and model comminuted meat products containing lupin protein. (2003) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 68 4 1371-1376
Független: Igen
2022-12-07 03:13