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  1. 1
    Assessment of Jerusalem artichoke as a source for the production of gluten-free flour and fructan concentrate by ultrafiltration

    Assessment of Jerusalem artichoke as a source for the production of gluten-free flour and fructan concentrate by ultrafiltration von Ostermann-Porcel, M.V., Rinaldoni, A.N., Campderrós, M.E.

    Veröffentlicht in Applied Food Research

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  2. 2
    Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation

    Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation von Furlan, L.T. Rodriguez, Rinaldoni, A.N., Padilla, A.P., Campderros, M.E.


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