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Results: 1-5 |
Results: 5

Authors: Danthine, S Blecker, C Paquot, M Innocente, N Deroanne, C
Citation: S. Danthine et al., Progress in milk fat globule membrane research: a review., LAIT, 80(2), 2000, pp. 209-222

Authors: Blecker, C Paquot, M Deroanne, C
Citation: C. Blecker et al., Gelling properties of whey proteins after enzymic fat hydrolysis, J FOOD SCI, 65(4), 2000, pp. 561-563

Authors: Fauconnier, ML Blecker, C Groyne, J Razafindralambo, H Vanzeveren, E Marlier, M Paquot, M
Citation: Ml. Fauconnier et al., Characterization of two Acacia gums and their fractions using a Langmuir film balance, J AGR FOOD, 48(7), 2000, pp. 2709-2712

Authors: Balla, A Blecker, C Razafindralambo, H Paquot, M
Citation: A. Balla et al., Mixed monolayers of gluten-emulsifiers at the air-water interface, COLLOQ INRA, (91), 1999, pp. 213-216

Authors: Innocente, N Corradini, C Blecker, C Paquot, M
Citation: N. Innocente et al., Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptones, INT DAIRY J, 8(12), 1998, pp. 981-985
Risultati: 1-5 |