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Reología/ Textura (1 janv. 2013 – 1 janv. 2013)

Description:

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

Ajouté au bande de temps:

Reacción de Maillard

ByGerardo Rafael S M

29 nov. 2017

0

0

562

Date:

1 janv. 2013

1 janv. 2013

~ 0 min

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