I agree that this site is using cookies. You can find further informations here.
X
Merkliste 
 1 Ergebnisse 
 
1

Egg protein hydrolysates: New culinary textures:

Garcés-Rimón, M. ; Sandoval, M. ; Molina, E...
International Journal of Gastronomy and Food Science.  3 (2016)  - p. 17-22 , 2016
Link: https://doi.org/10.1016/j.ijgfs.2015.04.001