Influence of KCl on the physicochemical properties of whey protein stabilized emulsions

Food Hydrocolloids - Tập 18 - Trang 13-19 - 2004
A.A. Kulmyrzaev1, H. Schubert2
1Technological Faculty, Kyrgyz Technical University, Prospekt Mir 66, Bishkek 720044, Kyrgyzstan
2Institute for Food Process Engineering, University of Karlsruhe, Kaisertstrasse 12, Karlsruhe 76131, Germany

Tài liệu tham khảo

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