Articles by Krzysztof Leszczyński
TECHNOLOGICAL ASPECTS OF OBTAINING STERILISED SOY PUDDINGS.
Pol. J. Food Nutr. Sci. 2003;53(1):29–33
INFLUENCE OF MEMBRANE PROCESSING ON FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN PREPARATIONS.
Pol. J. Food Nutr. Sci. 2000;50(2):35–39
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