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H J Watzke

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Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Personalizing Foods for Health and DelightJ B German, H J Watzke
Journal of Agricultural and Food Chemistry|May 23, 2001
Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanolN Garti, A Yaghmur, M E Leser, et al.
Journal of Agricultural and Food Chemistry|October 29, 2000
Structured fluids as microreactors for flavor formation by the Maillard reactionS Vauthey, C Milo, P Frossard, et al.
Journal of Microscopy|February 28, 2006
Crystallography of dispersed liquid crystalline phases studied by cryo-transmission electron microscopyL Sagalowicz, M Michel, M Adrian, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Personalizing Foods for Health and DelightJ B German, H J Watzke
Journal of Agricultural and Food Chemistry|May 23, 2001
Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanolN Garti, A Yaghmur, M E Leser, et al.
Journal of Agricultural and Food Chemistry|October 29, 2000
Structured fluids as microreactors for flavor formation by the Maillard reactionS Vauthey, C Milo, P Frossard, et al.
Journal of Microscopy|February 28, 2006
Crystallography of dispersed liquid crystalline phases studied by cryo-transmission electron microscopyL Sagalowicz, M Michel, M Adrian, et al.
Pageof 1