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1 Ergebnisse
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Physicochemical, Functional and Microstructural Changes dur..:
LI Hongjuan
;
LI Mengfan
;
YUAN Yujing
...
https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-011.pdf. , 2023
Link:
https://doi.org/10.7506/spkx1002-6630-20220502-014
RT Journal T1
Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f374fb79784f40269aad66aff2af37e1&Exemplar=1&LAN=DE A1 LI Hongjuan A1 LI Mengfan A1 YUAN Yujing A1 CHEN Ziyang A1 ZHU Guangchao A1 LI Dan A1 LI Hongbo A1 YU Jinghua PB China Food Publishing Company YR 2023 K1 processed cheese K1 emulsification process K1 functional properties K1 physicochemical properties K1 microstructure K1 Food processing and manufacture K1 TP368-456 JF https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-011.pdf LK http://dx.doi.org/https://doi.org/10.7506/spkx1002-6630-20220502-014 DO https://doi.org/10.7506/spkx1002-6630-20220502-014 SF ELIB - SuUB Bremen
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