Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5
Famelart, Marie-Hélène, Schong, Elise, Croguennec, ThomasLanguage:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.12.010
Date:
December, 2017
File:
PDF, 1.46 MB
english, 2017