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Stavroula Tekidou

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Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
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Showing results (1-10 of 1) with videos related to

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Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
Pageof 1