Cite
HARVARD Citation
Pietsch, V. et al. (2018). Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. Food hydrocolloids. pp. 102-109. [Online].
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Pietsch, V. et al. (2018). Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. Food hydrocolloids. pp. 102-109. [Online].