Rheological and functional properties of high pressure assisted gelation of potato proteins

Biothechnology > Events > Seminars > Rheological and functional properties of high pressure assisted gelation of potato proteins

22|November|2017 - 2|February|2022 16:00 - 15:57

Location: room 300

There is no second chance for a first impression

We will be happy to update you ahead of the upcoming open day for a bachelor’s degree

Address:

Department of Biotechnology and Food Engineering Technion – Israel Institute of Technology Haifa, 3200

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