BEL PhD day

Schroder, A. (Speaker)

Food Process Engineering

Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course › Other

Description

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface. Berton-carabin, Schröder, Rovalino, Schröen, & Sagis

Period	2 Apr 2015
Event type	Other
Location	Schoonrewoerd, NetherlandsShow on map