Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products

Autor:	Ahmed R.A. Hammam, Steven L. Beckman, Venkateswarlu Sunkesula, Lloyd E. Metzger
Rok vydání:	2022
Předmět:	Food Science
Zdroj:	LWT. 161:113384
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2022.113384
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b164c61c3bb3a6e4370f67f42e9703c5 https://doi.org/10.1016/j.lwt.2022.113384 Zobrazit plný text záznamu Full Text from ScienceDirect