Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.
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Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on September 2015
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
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name
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@en
Physicochemical and Functional ...... ces of Novel Food Ingredients.
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type
label
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@en
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@nl
prefLabel
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@en
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@nl
P1476
Physicochemical and Functional ...... ces of Novel Food Ingredients.
@en
P2093
Sergio Serna-Saldívar
P304
P356
10.17113/FTB.53.03.15.3920
P577
2015-09-01T00:00:00Z