Study on microwave‐accelerated casein protein grafted with glucose and β‐cyclodextrin to improve the gel properties (Englisch)
- Neue Suche nach: Bi, Weiwei
- Neue Suche nach: Bi, Weiwei
- Neue Suche nach: Zhao, Weili
- Neue Suche nach: Li, Xiaodong
- Neue Suche nach: Ge, Wei
- Neue Suche nach: Muhammad, Zafarullah
- Neue Suche nach: Wang, Haixia
- Neue Suche nach: Du, Lingling
In:
International journal of food science & technology
;
50
, 6
; 1429-1435
;
2015
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Study on microwave‐accelerated casein protein grafted with glucose and β‐cyclodextrin to improve the gel properties
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Beteiligte:Bi, Weiwei ( Autor:in ) / Zhao, Weili / Li, Xiaodong / Ge, Wei / Muhammad, Zafarullah / Wang, Haixia / Du, Lingling
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Erschienen in:International journal of food science & technology ; 50, 6 ; 1429-1435
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Oxford
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Erscheinungsdatum:2015
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ISSN:
-
ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 275/5800
- Neue Suche nach: 58.34 / 44.21
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Datenquelle:
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