Emulsifying properties of potato peptides

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Pedro Jesús García Moreno - Guest lecturer

Oral presentation in 17th Food Colloids Conference : Application of Soft Matter Concepts (Leeds, UK)
8 Apr 2018

Event (Conference)

Title17th Food Colloids Conference : Application of Soft Matter Concepts
Date08/04/201811/04/2018
CityLeeds
CountryUnited Kingdom
Degree of recognitionInternational event

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