- Tecnologia, Enginyeria i Ciència d’Aliments
Departament
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Massey University
Palmerston Norte, Nueva ZelandaMassey University-ko ikertzaileekin lankidetzan egindako argitalpenak (3)
2022
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Process Innovations in Designing Foods with Enhanced Functional Properties
Food Engineering Series (Springer), pp. 137-156
2020
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Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Journal of Functional Foods, Vol. 64