Uproszczony widok Zobacz szczegóły
 

Rheological characteristics of low fat mayonnaises containing modified starches fortified with Cu(II) ions

dc.contributor.authorŚmigielska, Hanna
dc.contributor.authorLewandowicz, Grażyna
dc.contributor.authorLubiewski, Zbyszko
dc.date.accessioned2024-02-23T11:28:14Z
dc.date.available2024-02-23T11:28:14Z
dc.date.issued2007
dc.identifier.urihttps://ruep.ue.poznan.pl/handle/item/8674
dc.languageen
dc.pubinfoPoznań
dc.publisherThe Poznań University of Economics Publishing House
dc.relation.bookCurrent trends in commodity science : Proceedings of the 9th International Commodity Science Conference (IGWT), Poznań, Poland, August 27-29, 2007, Vol. 2
dc.relation.booklinkhttps://ruep.ue.poznan.pl/handle/item/7679
dc.relation.pages1040-1045
dc.rightsOther
dc.titleRheological characteristics of low fat mayonnaises containing modified starches fortified with Cu(II) ions
dc.typeMonographChapterConference
dspace.entity.typePublication