1

Thermodynamics of Phase Equilibria in Food Engineering || Equilibrium in Colloidal Systems

Year:
2019
Language:
english
File:
PDF, 624 KB
english, 2019
11

Emulsifying properties of covalent protein—dextran hybrids

Year:
1992
Language:
english
File:
PDF, 1.25 MB
english, 1992
24

Proteins as functional components in colloidal foods

Year:
1998
Language:
english
File:
PDF, 622 KB
english, 1998
37

Salt stability of casein emulsions

Year:
1998
Language:
english
File:
PDF, 940 KB
english, 1998
50

Market discipline and banking system transparency: Do we need more information?

Year:
2012
Language:
english
File:
PDF, 92 KB
english, 2012