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Using a mixture design and fraction-based formulation to be..:
Cosson, Audrey
;
Blumenthal, David
;
Descamps, Nicolas
..
Food Research International. 141 (2021) - p. 110151 , 2021
Link:
https://doi.org/10.1016/j.foodres.2021.110151
RT Journal T1
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2021.110151&Exemplar=1&LAN=DE A1 Cosson, Audrey A1 Blumenthal, David A1 Descamps, Nicolas A1 Souchon, Isabelle A1 Saint-Eve, Anne PB Elsevier BV YR 2021 SN 0963-9969 JF Food Research International VO 141 SP 110151 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2021.110151 DO https://doi.org/10.1016/j.foodres.2021.110151 SF ELIB - SuUB Bremen
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