|Publication status||Published - 2012|
|Event||Food structure and rheology - Wageningen|
Duration: 21 May 2012 → 24 May 2012
|Other||Food structure and rheology|
|Period||21/05/12 → 24/05/12|
- Geen BTA classificatie
Krintiras, G., Stankiewicz, AI., & Stefanidis, G. (2012). Intensified protein structuring for more sustainable food - development of a continuous process. Poster session presented at Food structure and rheology, .