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Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments

Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments
Autor:

Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A.

Quelle:

LWT - Food Science and Technology

84, pp. 634-642

Datum: 2017