Formation and pH-stability of whey protein fibrils in the presence of lecithin
Mantovani, Raphaela Araujo, Fattori, Juliana, Michelon, Mariano, Cunha, Rosiane LopesLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.03.039
Date:
April, 2016
File:
PDF, 1.04 MB
english, 2016