Giovanni Galli
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Potato protein: current review of structure, technological ..:

Galves, Cassia ; Galli, Giovanni ; Kurozawa, Louise
Critical Reviews in Food Science and Nutrition.  63 (2022)  23 - p. 6564-6579 , 2022
 
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Improving the emulsifying property of potato protein by hyd..:

Galves, Cassia ; Galli, Giovanni ; Miranda, Cristiane Grella.
Innovative Food Science & Emerging Technologies.  70 (2021)  - p. 102696 , 2021
 
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