Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
- 30 April 2008
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 9 (2), 155-160
- https://doi.org/10.1016/j.ifset.2007.05.005
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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