The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing
Deniz Turan, Monika Gibis, Gurbuz Gunes, Stefan K. Baier, Jochen Weiss*
Araştırma sonucu: ???type-name??? › Makale › bilirkişi
29Atıf (Scopus)
Parmak izi
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing' araştırma başlıklarına git. Birlikte benzersiz bir parmak izi oluştururlar.