| Vorig instituut |
Top | Publicatie |
KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Centre for Food and Microbial Technology; Laboratory of Food Technology, meer
|
| Publicatie |
Top | Publicatie |
| A1 publicatie [show] |
- Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, meer
|
|
