Missing/wrong data? Edit Wikidata item
Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes
scientific article published on 14 October 2017
Author/s
Work details
Publication date:
October 14, 2017
Language:
English
Country of origin:
Unknown
Copyright status
Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.
To learn more about copyright terms in different countries, visit the countries and terms page.