Shear structuring as a new method to make anisotropic structures from soy–gluten blends

Gespeichert in:

Autor*in:	Grabowska, Katarzyna J. [verfasserIn] Tekidou, Stavroula Boom, Remko M. van der Goot, Atze-Jan

Format:	Artikel

Erschienen:	2014

Umfang:	9

Übergeordnetes Werk:	Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, 64(2014) vom: Okt., Seite 743-751
Übergeordnetes Werk:	volume:64 ; year:2014 ; month:10 ; pages:743-751 ; extent:9

Katalog-ID:	OLC1951941373

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