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Reología/ Textura (1 Jan 2013 Jahr – 1 Jan 2013 Jahr)

Beschreibung:

Gel mechanical properties of milk whey proteinedextran conjugates obtained by Maillard reaction

Zugefügt zum Band der Zeit:

Reacción de Maillard

ByGerardo Rafael S M

29 Nov 2017

0

0

562

Datum:

1 Jan 2013 Jahr

1 Jan 2013 Jahr

~ 0 min

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