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Brynda-Kopytowska, Anna, Górska, Agata, Bryś, Joanna, Domian, Ewa, Wirkowska-Wojdyła, Magdalena, Ostrowska-Ligęza, Ewa (2018) Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component. Journal of Thermal Analysis and Calorimetry, 134 (1) 609-621 doi:10.1007/s10973-018-7474-6

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Reference TypeJournal (article/letter/editorial)
TitleApplication of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component
JournalJournal of Thermal Analysis and Calorimetry
AuthorsBrynda-Kopytowska, AnnaAuthor
Górska, AgataAuthor
Bryś, JoannaAuthor
Domian, EwaAuthor
Wirkowska-Wojdyła, MagdalenaAuthor
Ostrowska-Ligęza, EwaAuthor
Year2018 (October)Volume134
Issue1
PublisherSpringer Science and Business Media LLC
DOIdoi:10.1007/s10973-018-7474-6Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID16454433Long-form Identifiermindat:1:5:16454433:8
GUID0
Full ReferenceBrynda-Kopytowska, Anna, Górska, Agata, Bryś, Joanna, Domian, Ewa, Wirkowska-Wojdyła, Magdalena, Ostrowska-Ligęza, Ewa (2018) Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component. Journal of Thermal Analysis and Calorimetry, 134 (1) 609-621 doi:10.1007/s10973-018-7474-6
Plain TextBrynda-Kopytowska, Anna, Górska, Agata, Bryś, Joanna, Domian, Ewa, Wirkowska-Wojdyła, Magdalena, Ostrowska-Ligęza, Ewa (2018) Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component. Journal of Thermal Analysis and Calorimetry, 134 (1) 609-621 doi:10.1007/s10973-018-7474-6
In(2018, October) Journal of Thermal Analysis and Calorimetry Vol. 134 (1) Springer Science and Business Media LLC

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