![](/img/cover-not-exists.png)
Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time
Dermiki, Maria, FitzGerald, Richard J.Volume:
110
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104792
Date:
November, 2020
File:
PDF, 2.04 MB
2020