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Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

NanofiberBiomanufacturingEngineeringSoy ProteinProtein TypeMaltodextrin – InfluenceBiotechnologyFiber SpinningFiber ScienceProtein EngineeringFood EngineeringBiomolecular Engineering