The effect of temperature on adhesion forces between surfaces and model foods containing whey protein and sugar

✍ Scribed by Goode, K.R.; Bowen, J.; Akhtar, N.; Robbins, P.T.; Fryer, P.J.

• Book ID: 125438385
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 993 KB
• Volume: 118
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.03.016