Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process (2019)

First Author: Lonchamp J
Attributed to:  Foaming and fat replacer ingredients funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1007/s00217-019-03287-z

Publication URI: http://dx.doi.org/10.1007/s00217-019-03287-z

Type: Journal Article/Review

Parent Publication: European Food Research and Technology

Issue: 9