||BEL PhD day
|| BEL PhD day, Schoonrewoerd, 2015-4-2/2015-4-2
||Food Process Engineering
||Non publishing activities
||Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface. Berton-carabin, Schröder, Rovalino, Schröen, & Sagis
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