Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | International Dairy Journal |
Vol/bind | 59 |
Sider (fra-til) | 1-9 |
Antal sider | 9 |
ISSN | 0958-6946 |
DOI | |
Status | Udgivet - 2016 |
ID: 164298464