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