Wim S. Veraverbeke

1 ta ish

Catholic University of Leuven

1. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

   Bert Lagrain, Kristof Brijs, Wim S. Veraverbeke +1

   Maqola20052 iqtibos

   ABIABI:AkademIndex/2026.other.510176