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Alex Calton

  • Phone+358405780584
20192019

Research output per year

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Research Output

Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

Calton, A., Ma, H., Nordlund, E., Poutanen, K. & Sozer, N., 20 Jun 2019, In : Journal of Food Engineering. 263, p. 204-212 9 p.

Research output: Contribution to journal › Article › Scientific › peer-review