|ITEM METADATA RECORD
|Title: ||Improving the emulsifying properties of gluten hydrolysates by rational design of their molecular structure|
|Authors: ||Joye, Iris|
McClements, David Julian
|Issue Date: ||Mar-2014 |
|Conference: ||Food Structure and Functionality Forum edition:1 location:Amsterdam, The Netherlands date:March-April 2014|
|Publication status: ||published|
|KU Leuven publication type: ||IMa|
|Appears in Collections:||Centre for Food and Microbial Technology|
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