Comparative study of the physical and the oxidative stability of the o/w emulsion stabilized with roasted and non-roasted flaxseed gum
- El Mehdi Raoui (Autor*in)
- Agnes Mistlberger-Reiner (Autor*in)
- Jose Luis Toca-Herrera (Autor*in)
- Pignitter, M. (Autor*in)
Aktivität: Vorträge › Posterpräsentation › Science to Science