Modification of the interfacial properties of sodium...

Food Hydrocolloids 2018 / 08 Vol. 81

Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus

Ewert, Jacob, Glück, Claudia, Zeeb, Benjamin, Weiss, Jochen, Stressler, Timo, Fischer, Lutz
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
81
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.02.036
Date:
August, 2018
File:
PDF, 1.76 MB
english, 2018
Conversion to is in progress
Conversion to is failed