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Rheological properties of unconventional proteins : a study of the influence of the proteins on the texture and consistency of foods
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1976 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1976.
Series
SIK Rapport, ISSN 0436-2071 ; 395
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1300OAI: oai:DiVA.org:ri-1300DiVA: diva2:958843
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

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fulltext(7567 kB)1 downloads
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File name FULLTEXT01.pdfFile size 7567 kBChecksum SHA-512
23a93eb67a86014fb2746911f17affaf117ad3800e835c9ca1891da0f1abaf64fa636eafed77674848d425bb3aac56c98ffa86bac8ca3294a860c255d5967973
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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  • apa
  • harvard1
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