Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties
| Autor: | Orrego, Macarena, Troncoso, Elizabeth, Zúñiga, Rommy N. |
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| Zdroj: | In Journal of Food Engineering October 2015 163:37-44 |
| Databáze: | ScienceDirect |
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