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dc.contributor.authorAhmad, Rafiq
dc.contributor.authorOterhals, Åge
dc.contributor.authorXue, Ying
dc.contributor.authorSkodvin, Tore
dc.contributor.authorSamuelsen, Tor Andreas
dc.date.accessioned2019-05-31T12:30:29Z
dc.date.available2019-05-31T12:30:29Z
dc.date.created2019-05-29T09:18:37Z
dc.date.issued2019
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11250/2599564
dc.language.isoeng
dc.titleImpact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment
dc.typePeer reviewed
dc.typeJournal article
dc.source.journalJournal of Food Engineering
dc.identifier.doi10.1016/j.jfoodeng.2019.04.014
dc.identifier.cristin1701111
cristin.unitcode7543,1,3,0
cristin.unitnameErnæring og fôrteknologi
cristin.ispublishedtrue
cristin.qualitycode1


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