![](/img/cover-not-exists.png)
Effects of sucrose and sorbitol on the gel formation of a whey protein isolate
Stephan Dierckx, André HuyghebaertVolume:
16
Year:
2002
Language:
english
Pages:
9
DOI:
10.1016/s0268-005x(01)00129-1
File:
PDF, 201 KB
english, 2002