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Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting

✍ Scribed by Agboola, Samson O.; Singh, Harjinder; Munro, Peter A.; Dalgleish, Douglas G.; Singh, Anne M.

Book ID: 121874245
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 181 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf970913l

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