Influence of lactose on the rheological properties of reconstituted casein micelles concentrates

Autor:	Sahel Khanna, Ronald Gebhardt
Rok vydání:	2022
Předmět:	ddc:640 Applied Microbiology and Biotechnology Food Science
Zdroj:	International dairy journal 134, 105449 (2022). doi:10.1016/j.idairyj.2022.105449 special issue: "Special issue from the 11th NIZO Dairy Conference / edited by Thom Huppertz" 11. NIZO Dairy Conference on Milk Protein Functionality, 11th NIZO Dairy Conference, Papendal, Netherlands, 2019-10-08-2019-10-11
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2022.105449
Popis:	11th NIZO Dairy Conference on Milk Protein Functionality, 11th NIZO Dairy Conference, Papendal, Netherlands, 8 Oct 2019 - 11 Oct 2019; International dairy journal 134, 105449 (2022). doi:10.1016/j.idairyj.2022.105449 special issue: "Special issue from the 11th NIZO Dairy Conference / edited by Thom Huppertz" Published by Elsevier, New York, NY [u.a.]
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaee88d7639856032dd01586ac1db2d0 https://doi.org/10.1016/j.idairyj.2022.105449 Zobrazit plný text záznamu Full Text from ScienceDirect