Use of optimized microparticulated whey protein in the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 02 Vol. 120

Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

Sánchez-Obando, Juan-David, Cabrera-Trujillo, María Alejandra, Olivares-Tenorio, Mary-Luz, Klotz, Bernadette
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:
120
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108933
Date:
February, 2020
File:
PDF, 2.70 MB
2020
Conversion to is in progress
Conversion to is failed