CrossRef Open Access 2019 46 sitasi

Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems

M.L. Olivares K. Shahrivar J. de Vicente

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M.L. Olivares

K. Shahrivar

J. de Vicente

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Olivares, M., Shahrivar, K., Vicente, J.d. (2019). Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems. https://doi.org/10.1016/j.jfoodeng.2018.10.015

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Informasi Jurnal

Tahun Terbit: 2019
Bahasa: en
Total Sitasi: 46×
Sumber Database: CrossRef
DOI: 10.1016/j.jfoodeng.2018.10.015
Akses: Open Access ✓