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- 2008
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Mark
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
(
- Contribution to journal › Article
- 2005
-
Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract
- 1980
-
Mark
Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.
(
- Contribution to journal › Article