Reference : Modification of the interfacial properties of whey by enzymatic hydrolysis of the residu...
Parts of books : Contribution to collective works
Life sciences : Food science
http://hdl.handle.net/2268/35461
Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat.
English
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Cerne, V. [ > > ]
Paquot, Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Sensidoni, Alessandro [ > > ]
1995
Food Macromolecules and Colloids.
Lorient, D.
Dickinson, E.
Royal Society of Chemistry
http://hdl.handle.net/2268/35461
also: http://hdl.handle.net/2268/35508

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