Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Analysis of the reaction behavior of highly concentrated whey proteins under thermomechanical treatment

  • Autor:

    Quevedo, M., Karbstein, H.P., Emin, M.A.

  • Quelle:

    32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018

  • Datum: 2018