Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history (2015)

First Author: Moakes R
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