Properties of partially denatured whey protein products 2: Solution flow properties (2016)
Attributed to:
Foaming and fat replacer ingredients
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2015.12.012
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2015.12.012
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids