Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique

Karasu, Erva Nur; Ermiş, Ertan

doi:10.1016/j.jfoodeng.2018.08.026

Dosyanın bir kopyasını isteyin

Öğenin bir kopyasını istemek için aşağıdaki bilgileri girin: Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique

Aşağıdaki dosya isteniyor: Determination of the effect of exopolysaccharide (EPS) fromLactobacillusbrevisE25 on adhesion of food powders on the surfaces, using the centrifugetechnique.pdf

Geri