Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting
Agboola, Samson O., Singh, Harjinder, Munro, Peter A., Dalgleish, Douglas G., Singh, Anne M.Volume:
46
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf970913l
Date:
May, 1998
File:
PDF, 181 KB
english, 1998