Work

Surface composition of food powders

Year: 2024

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-323-98820-9.00015-6

Authors: C. Gaiani, J. Burgain, R. Badin, J. Scher

Institutions: Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4391069278

FWCI: 1.472

Cites: 141

Cited by: 3

Related to: 10