Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
| Autor: | Felix, M., Romero, A., Rustad, T., Guerrero, A. |
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| Zdroj: | In Food and Bioproducts Processing March 2017 102:167-176 |
| Databáze: | ScienceDirect |
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