Abstract
Soja-eiwitten als toepassing in de levensmiddelenindustrie om de textuur van produkten te verbeteren
| Original language | Dutch |
|---|---|
| Pages (from-to) | 49-51 |
| Journal | VMT |
| Volume | 29 |
| Issue number | 23 |
| Publication status | Published - 1996 |
Keywords
- concentrating
- fluid mechanics
- friction
- gels
- Glycine max
- proteins
- soyabeans
- starch
- viscometers
- viscosity