Pea fractionation into functional ingredients : a structural perspective

Anna Cäcilie Möller

Research output: Thesis › internal PhD, WU

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	van der Padt, Albert, Promotor van der Goot, Atze Jan, Promotor
Award date	14 Oct 2022
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789464473643
DOIs	https://doi.org/10.18174/575339
Publication status	Published - 14 Oct 2022

Access to Document

Mild fractionation of foods.
Möller, A. (PhD candidate), van der Goot, A. J. (Promotor) & van der Padt, A. (Promotor)
3/09/18 → 14/10/22
Project: PhD

@phdthesis{68d667d04fd1454f87a57d8a1bd7a157,

title = "Pea fractionation into functional ingredients : a structural perspective",

author = "M{\"o}ller, {Anna C{\"a}cilie}",

year = "2022",

month = oct,

day = "14",

doi = "10.18174/575339",

language = "English",

isbn = "9789464473643",

publisher = "Wageningen University",

address = "Netherlands",

type = "internal PhD, WU",

school = "Wageningen University",

}