The effect of high pressure microfluidization on the...

International Dairy Journal 2011 Vol. 21; Iss. 10

The effect of high pressure microfluidization on the structure and length distribution of whey protein fibrils

Daniela Oboroceanu, Lizhe Wang, Ardy Kroes-Nijboer, André Brodkorb, Paul Venema, Edmond Magner, Mark A.E. Auty
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Volume:
21
Year:
2011
Language:
english
DOI:
10.1016/j.idairyj.2011.03.015
File:
PDF, 1.24 MB
english, 2011
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