Aerated whey protein gels as new food matrices: Effect of...

Journal of Food Engineering 2015 / 10 Vol. 163

Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties

Orrego, Macarena, Troncoso, Elizabeth, Zúñiga, Rommy N.
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Volume:
163
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.04.027
Date:
October, 2015
File:
PDF, 1.00 MB
english, 2015
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