Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

✍ Scribed by K.F. Christiansen; T. Krekling; A. Kohler; G. Vegarud; T. Langsrud; B. Egelandsdal

• Book ID: 113627298
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 433 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.06.004