Works (1)
Updated: July 5th, 2023 15:56
2005 journal article
Emulsifying and foaming properties of a derivatized whey protein ingredient
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253.
author keywords: whey protein; emulsifying capacity; protein foam; functionality
www.tandfonline.com (publisher PDF)
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3. Good Health and Well-being
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Source: Web Of Science
Added: August 6, 2018
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