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Impact of novel processing techniques on the functional pro..:
Afraz, Muhammad Talha
;
Khan, Moazzam Rafiq
;
Roobab, Ume
...
Journal of Food Process Engineering. 43 (2020) 12 - p. , 2020
Link:
https://doi.org/10.1111/jfpe.13568
RT Journal T1
Impact of novel processing techniques on the functional properties of egg products and derivatives: A review
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpe.13568&Exemplar=1&LAN=DE A1 Afraz, Muhammad Talha A1 Khan, Moazzam Rafiq A1 Roobab, Ume A1 Noranizan, Mohd Adzahan A1 Tiwari, Brijesh K. A1 Rashid, Muhammad Tayyab A1 Inam‐ur‐Raheem, Muhammad A1 Hashemi, Seyed Mohammad Bagher A1 Aadil, Rana Muhammad PB Wiley YR 2020 SN 0145-8876 SN 1745-4530 JF Journal of Food Process Engineering VO 43 IS 12 LK http://dx.doi.org/https://doi.org/10.1111/jfpe.13568 DO https://doi.org/10.1111/jfpe.13568 SF ELIB - SuUB Bremen
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