Shear structuring as a new method to make anisotropic structures from soy–gluten blends
| Autor: | Grabowska, Katarzyna J., Tekidou, Stavroula, Boom, Remko M., van der Goot, Atze-Jan |
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| Zdroj: | In Food Research International October 2014 64:743-751 |
| Databáze: | ScienceDirect |
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