Protein¿flavour interactions in relation to development of novel protein foods

• Autores: G.A. van Koningsveld, J.-P. Vincken, J.P. Roozen, Lynn Heng, A.G.J. Voragen, H. Gruppen, M.A.J. S. van Boekel
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 3, 2004, págs. 217-224
• Idioma: inglés
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