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Inhomogenous fine-stranded beta-lactoglobulin gels.
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1992 (English)In: Food Hydrocolloids, Vol. 6, no 5, 455-470 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1992. Vol. 6, no 5, 455-470 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8621OAI: oai:DiVA.org:ri-8621DiVA: diva2:966494
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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  • apa
  • harvard1
  • ieee
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More styles
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  • en-GB
  • en-US
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