Concentrated whey protein particle dispersions: Heat...

Food Hydrocolloids 2013 Vol. 30; Iss. 1

Concentrated whey protein particle dispersions: Heat stability and rheological properties

Dilek Sağlam, Paul Venema, Renko de Vries, Jing Shi, Erik van der Linden
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Volume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.05.005
File:
PDF, 1.39 MB
english, 2013
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