Reference : Improvement of foaming properties of whey protein products by enzymatic hydrolysis of th...
Scientific congresses and symposiums : Unpublished conference
Life sciences : Food science
http://hdl.handle.net/2268/119972
Improvement of foaming properties of whey protein products by enzymatic hydrolysis of the associated fat fraction
English
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Lamberti, I. [ > > ]
Sensidoni, A. [ > > ]
Paquot, Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Mar-1996
No
International
Congrès international "Milk Proteins: Structure and functions"
7 mars 1996
Wadahl
Norvège
Researchers
http://hdl.handle.net/2268/119972

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