Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing (2022)

First Author: Lonchamp J
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.fbio.2022.101895

Publication URI: http://dx.doi.org/10.1016/j.fbio.2022.101895

Type: Journal Article/Review

Parent Publication: Food Bioscience