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Properties of partially denatured whey protein products: Viscoelastic properties (2018)

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.2017.12.039

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2017.12.039

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268005X