Properties of partially denatured whey protein products: Formation and characterisation of structure (2016)

First Author: Zhang Z

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.2015.06.009

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2015.06.009

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268-005X