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| Title: | Emulsifying properties of potato proteins in comparison to whey proteins | Authors: | Kalić Marina   ; Krstonošić Veljko S. ; Hadnađev Miroslav ; Dapčević Hadnađev, Tamara R. |
Issue Date: | 2019 | Publication: | Book of Abstracts - 1st International Conference on Advanced Production and Processing, 1st International Conference on Advanced Production and Processing, Novi Sad, Republic of Serbia, 2019, 10th-11th October 2019 | Publisher: | Tehnološki fakultet Novi Sad, Univerzitet u Novom Sadu | Type: | Conference Paper | ISBN: | 978-86-6253-102-5  Search Idenfier |
Collation: | str. 182-182 | URI: | https://enauka.gov.rs/handle/123456789/192913 https://www.cris.uns.ac.rs/record.jsf?recordId=131960&source=eNauka&language=en |
Metadata source: | Migracija | M-category: | Mp. category will be shown later |
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