Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” [Food Hydrocoll. 55C (2016) 155–162]
Wouters, Arno G.B., Rombouts, Ine, Legein, Marie, Fierens, Ellen, Brijs, Kristof, Blecker, Christophe, Delcour, Jan A.Том:
61
Мова:
english
Журнал:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.06.014
Date:
December, 2016
Файл:
PDF, 315 KB
english, 2016
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