Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis

• 作者C. BLECKER; M. PAQUOT; I. LAMBERTI; A. SENSIDONI; G. LOGNAY; C. DEROANNE
• 卷第62卷
• 期第1期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小152.49KB
• 发表时间1997
• DOI10.1111/j.1365-2621.1997.tb04366.x
• 页码48-52