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| LEADER |
00939nab a2200241 i 4500 |
| 001 |
publ15160 |
| 005 |
20190417144631.0 |
| 008 |
190417s2019 hu o 0|| angol d |
| 022 |
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|a 0023-6438
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| 024 |
7 |
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|a 10.1016/j.lwt.2019.03.081
|2 doi
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| 024 |
7 |
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|a 30630132
|2 mtmt
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| 040 |
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|a SZTE Publicatio Repozitórium
|b hun
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| 041 |
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|a angol
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| 100 |
1 |
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|a Maravić Nikola
|
| 245 |
1 |
0 |
|a Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions
|h [elektronikus dokumentum] :
|b individual and combined impact /
|c Maravić Nikola
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| 260 |
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|c 2019
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| 300 |
|
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|a 392-399
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| 490 |
0 |
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|a LWT-FOOD SCIENCE AND TECHNOLOGY
|v 108
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| 700 |
0 |
1 |
|a Seres Zita
|e aut
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| 700 |
0 |
1 |
|a Nikolić Ivana
|e aut
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| 700 |
0 |
1 |
|a Dokić Petar
|e aut
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| 700 |
0 |
1 |
|a Kertész Szabolcs
|e aut
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| 856 |
4 |
0 |
|u http://publicatio.bibl.u-szeged.hu/15160/1/2019_LWT_Kertesz.pdf
|z Dokumentum-elérés
|