Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history (2015)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2014.11.024
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2014.11.024
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids