Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

✍ Scribed by Kirsti Forstrom Christiansen; Gerd Vegarud; Thor Langsrud; Marit Risberg Ellekjaer; Bjorg Egelandsdal

• Book ID: 113627096
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 442 KB
• Volume: 18
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2003.12.002