Maud Langton
Swedish University of Agricultural Sciences
63 papers found
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New Approaches to Characterizing Food Microstructures
Upload43. Influence of microstructure on the sensory quality
UploadSmall and large deformation studies of protein gels
UploadInhomogeneous fine-stranded β-lactoglobulin gels
UploadFormation of two types of gels from bovine myosin
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