Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

✍ Scribed by M.H. Ly; M. Aguedo; S. Goudot; M.L. Le; P. Cayot; J.A. Teixeira; T.M. Le; J.-M. Belin; Y. Waché

• Book ID: 113627554
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 649 KB
• Volume: 22
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2007.03.001