Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulations
| Autor: | Klijn, Marieke E., Hubbuch, Jürgen |
|---|---|
| Zdroj: | In Food Research International November 2019 125 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect