Whey protein fluid gels for the stabilisation of foams (2016)

First Author: Lazidis A
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.2015.02.022

Publication URI: http://www.sciencedirect.com/science/article/pii/S0268005X15000831

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids