Properties of partially denatured whey protein products: Viscoelastic properties (2018)
Attributed to:
Foaming and fat replacer ingredients
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/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