Semantic Scholar Open Access 1997 288 sitasi

Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

K. Demetriades J. Coupland D. Mcclements

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Topik & Kata Kunci

Chemistry

Penulis (3)

K. Demetriades

J. Coupland

D. Mcclements

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Demetriades, K., Coupland, J., Mcclements, D. (1997). Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl. https://doi.org/10.1111/J.1365-2621.1997.TB03997.X

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Informasi Jurnal

Tahun Terbit: 1997
Bahasa: en
Total Sitasi: 288×
Sumber Database: Semantic Scholar
DOI: 10.1111/J.1365-2621.1997.TB03997.X
Akses: Open Access ✓