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Dr.-Ing. M. Azad Emin

KIT - Research Group Leader

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Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures

Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures
chair:

Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A.

place:

Food Biophysics pp. 1-14

 


 

Date: 2017