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1 Ergebnisse
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IMPROVEMENT OF FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN CO..:
BARBIN, D.F.
;
NATSCH, A.
;
MÜLLER, K.
Journal of Food Processing and Preservation. 35 (2010) 3 - p. 369-375 , 2010
Link:
https://doi.org/10.1111/j.1745-4549.2009.00476.x
RT Journal T1 <Title>IMPROVEMENT OF FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN CONCENTRATES PRODUCED VIA ALCOHOLIC PROCESSES BY THERMAL AND MECHANICAL TREATMENTS</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_j.1745-4549.2009.00476.x&Exemplar=1&LAN=DE A1 BARBIN, D.F. A1 NATSCH, A. A1 MÜLLER, K. PB Hindawi Limited YR 2010 SN 0145-8892 JF Journal of Food Processing and Preservation VO 35 IS 3 SP 369 OP 375 LK http://dx.doi.org/https://doi.org/10.1111/j.1745-4549.2009.00476.x DO https://doi.org/10.1111/j.1745-4549.2009.00476.x SF ELIB - SuUB Bremen
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