Home | english  | Impressum | Datenschutz | KIT

Influence of thermomechanical treatment on the emulsifying properties of whey proteins

Influence of thermomechanical treatment on the emulsifying properties of whey proteins
Autor:

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

Quelle:

Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019

Datum: 2019