Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions - Concepedia

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Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

76

Citations

41

References

2006

Year

Zoran Herceg, Anet Režek Jambrak, Vesna Lelas, Greta Krešić, Mila Franetović

Journal of Food Engineering

Food ChemistryFood ColloidWhey Protein SuspensionsProtein EngineeringFood EngineeringFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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