Influence of Tribomechanical Micronisation on the Rheological Properties of Whey Proteins
Investigations with powdered whey protein concentrates containing 60 % (WPC-60) or 80 % (WPC-80) of proteins were carried out. In this work proteins were treated using the laboratory equipment for tribomechanical micronisation with three different rotor speeds. Before and after the tribomechanical t...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Serier: | Food Technology and Biotechnology |
| Fag: | |
| Online adgang: | http://hrcak.srce.hr/file/263020 |
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