Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

  1. Lie-Piang, A.
  2. Möller, A.C.
  3. Köllmann, N.
  4. Garre, A.
  5. Boom, R.
  6. van der Padt, A.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2022

Alea: 152

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2021.110889 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus