FOAMING AND EMULSIFYING CHARACTERISTICS OF FRACTIONATED WHEY PROTEIN.
| Autor: | SLACK, A.W., AMUNDSON, C.H., HILL, C.G. |
|---|---|
| Zdroj: | Journal of Food Processing & Preservation; 1986, Vol. 10 Issue 2, p81-88, 8p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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| Autor: | SLACK, A.W., AMUNDSON, C.H., HILL, C.G. |
|---|---|
| Zdroj: | Journal of Food Processing & Preservation; 1986, Vol. 10 Issue 2, p81-88, 8p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|