Publication | Closed Access
Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses
33
Citations
29
References
2019
Year
NutritionBiomanufacturingWhey ProteinPetit-suisse CheesesProtein EngineeringFood EngineeringFood ProcessingReduced-fat SpreadFood StructureFood TechnologyHealth Sciences
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