Effect of pulsed-light processing on the surface and...

Food Hydrocolloids 2012 Vol. 27; Iss. 1

Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin

Estibalitz Fernández, Mari Luz Artiguez, Iñigo Martínez de Marañón, Maider Villate, Francisco J. Blanco, Juan-Carlos Arboleya
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Volume:
27
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodhyd.2011.08.001
File:
PDF, 710 KB
english, 2012
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