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Journal description
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Details for article 6 of 12 found articles
| Title: |
Influence of Defined Shear Rates on Structural Changes and Functional Properties of Highly Concentrated Whey Protein Isolate-Citrus Pectin Blends at Elevated Temperatures |
| Author: |
Koch, L. Hummel, L. Schuchmann, H. P. Emin, M. A. |
| Appeared in: |
Food biophysics |
| Paging: | Volume 12 (2017) nr. 3 pages 309-322 |
| Year: |
2017 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 12 found articles
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