| Hauptseite > Publikationsdatenbank > Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels > Zugang zum Volltext |
Ramos_ArXiV2021
|
||||
| Version 1 |
| |||
| Privat | ||||
Ramos_JPCM2021
|
||||
| Version 1 |
| |||