Statistics for Physicochemical and functional properties of potato protein isolates and altered foaming properties via forming Maillard conjugates : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand
Total visits
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| Physicochemical and functional properties of potato protein isolates and altered foaming properties via forming Maillard conjugates : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand | 12 |
Total visits per month
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| January 2024 | 5 |
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