Search Results - Drotleff, A.M.

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    Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

    Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology by Blume, K., Dietrich, K., Lilienthal, S., Ternes, W., Drotleff, A.M.

    Published in Food chemistry
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