LUP Statistics
Record
- Title
- Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
- Type
- Student Paper
- Publ. year
- 2022
- Author/s
- Schüler, Charlotte
- Department/s
- Food Technology and Nutrition (M.Sc.)
- In LUP since
- 2022-12-06
Downloads
| Total | This Year | This Month |
| 437 | 264 | 19 |
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