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Inhomogenous fine-stranded 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.
1992 (English)In: Food Hydrocolloids, Vol. 6, no 5, p. 455-470Article in journal (Refereed) Published
Place, publisher, year, edition, pages
1992. Vol. 6, no 5, p. 455-470
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8621OAI: oai:DiVA.org:ri-8621DiVA, id: diva2:966494
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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