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1 Ergebnisse
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Colour and flavour of potato protein preparations, dependin..:
Pęksa, Anna
;
Miedzianka, Joanna
;
Szumny, Antoni
...
International Journal of Food Science & Technology. 55 (2019) 6 - p. 2323-2334 , 2019
Link:
https://doi.org/10.1111/ijfs.14377
RT Journal T1 <Title>Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14377&Exemplar=1&LAN=DE A1 Pęksa, Anna A1 Miedzianka, Joanna A1 Szumny, Antoni A1 Łyczko, Jacek A1 Nemś, Agnieszka A1 Kita, Agnieszka PB Wiley YR 2019 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 55 IS 6 SP 2323 OP 2334 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14377 DO https://doi.org/10.1111/ijfs.14377 SF ELIB - SuUB Bremen
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