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Functional properties of whey proteins : scientific background and patent applications in low-fat products
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1993 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK Institutet för livsmedelsforskning, Göteborg, Sverige , 1993.
Series
SIK Rapport, ISSN 0436-2071 ; 592
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1480OAI: oai:DiVA.org:ri-1480DiVA, id: diva2:959024
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-21Bibliographically approved

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fulltext(44511 kB)1 downloads
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File name FULLTEXT01.pdfFile size 44511 kBChecksum SHA-512
a4ccb8d944961519ae7fcc2fca5942209820f79af5a9af4d34669fa73e0b5b1f4fe40174578c418f914e7dbec7cb28bcc70f1893eddc07b89de18a8badc01a78
Type fulltextMimetype application/pdf

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SIK – Institutet för livsmedelsforskning
Food Science

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CiteExportLink to record
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Citation style
  • apa
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