Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins
Baier, Daniel, Purschke, Benedict, Schmitt, Christophe, Rawel, Harshadrai M., Knorr, DietrichVolume:
187
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.04.049
Date:
November, 2015
File:
PDF, 1.28 MB
english, 2015