Rheology and stability of whey protein stabilized emulsions...

Food Research International 2000 Vol. 33; Iss. 1

Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

Asylbek Kulmyrzaev, Marialice P.C. Sivestre, D.J. McClements
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
33
Year:
2000
Language:
english
DOI:
10.1016/s0963-9969(00)00019-3
File:
PDF, 166 KB
english, 2000
Conversion to is in progress
Conversion to is failed