Viscolelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithin

Viscolelastic properties of heat-set whey protein-stabilized emulsion gels with added lecithin

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	DICKINSON, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 4 (1996), p. 811-816
Materias:	Alimentos Lactosuero Elasticidad Fosfolípidos Propiedades reológicas Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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