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Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
Souza, Alisson Borges de, Costa, Luiz Carlos Gonçalves, Stephani, Rodrigo, Oliveira, Marcone Augusto Leal de, Perrone, Ítalo Tuler, Costa, Renata Golin BuenoVolume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.05.058
Date:
December, 2015
File:
PDF, 485 KB
english, 2015