Sensory Texture and Mechanical Properties of Stranded and...

Journal of Food Science 2004 Vol. 69; Iss. 9

Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels

E.A. Gwartney, D.K. Larick, E.A. Foegeding
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Volume:
69
Year:
2004
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2004.tb09945.x
File:
PDF, 180 KB
english, 2004
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