Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings
Kirsti Forstrom Christiansen, Gerd Vegarud, Thor Langsrud, Marit Risberg Ellekjaer, Bjorg EgelandsdalVolume:
18
Year:
2004
Language:
english
Pages:
11
DOI:
10.1016/j.foodhyd.2003.12.002
File:
PDF, 442 KB
english, 2004