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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”Access document
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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Report
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“... (serial or parallel) makes this novel reactor suitable for parallel processing and/or for sequential...”
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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