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B Levaj

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Journal of Food Science and Technology|July 23, 2021
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat fryingM Kurek, M Repajić, M Marić, et al.
Archives of Biochemistry and Biophysics|April 1, 1992
Pectin microgels and their subunit structureM L Fishman, P Cooke, B Levaj, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|July 23, 2021
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat fryingM Kurek, M Repajić, M Marić, et al.
Archives of Biochemistry and Biophysics|April 1, 1992
Pectin microgels and their subunit structureM L Fishman, P Cooke, B Levaj, et al.
Pageof 1