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Microstructure and rheological behaviour of particulate beta-lactoglobulin gels.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.ORCID iD: 0000-0003-0310-4465
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1993 (English)In: Food Hydrocolloids, Vol. 7, no 3, p. 195-212Article in journal (Refereed) Published
Place, publisher, year, edition, pages
1993. Vol. 7, no 3, p. 195-212
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8620OAI: oai:DiVA.org:ri-8620DiVA, id: diva2:966493
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-20Bibliographically approved

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Stading, Mats

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