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/it/
AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
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Reología/ Textura (1 gen 2013 anni – 1 gen 2013 anni)
Descrizione:
Gel mechanical properties of milk whey proteinedextran conjugates obtained by Maillard reaction
Aggiunto al nastro di tempo:
Reacción de Maillard
By
Gerardo Rafael S M
29 nov 2017
0
0
560
Data:
1 gen 2013 anni
1 gen 2013 anni
~ 0 min
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