Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread
| Autor: | Romina Ingrassia, Paola Torres, Luciano Bojanich, Jimena Ratti, Sofía Baldor, Carla Ramunno, Gina Dotta, Andrea Vidal Tesón, Pamela Forastieri, Marina Soazo, Darío Spelzini, Claudio Narambuena, Valeria Boeris |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of Food Processing and Preservation. 46 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.16297 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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