Emulsifying properties of tribomechanically treated whey proteins
Whey proteins are used in a wide range of food products because of their high nutritional value and the ability to contribute to the unique functional properties of the final products. The functional properties of whey proteins are affected not only by the whey origin, season dependent variations of...
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| Principais autores: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Croatian Dairy Union
2013-05-01
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| Serija: | Mljekarstvo |
| Teme: | |
| Online dostop: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=150930 |
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