Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents (2018)
Attributed to:
Foaming and fat replacer ingredients
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1080/10942912.2017.1396478
Publication URI: http://dx.doi.org/10.1080/10942912.2017.1396478
Type: Journal Article/Review
Parent Publication: International Journal of Food Properties
Issue: sup3
ISSN: 15322386 10942912