Article
Padiernos, C.; Lim, S.; Swanson, B.; Ross, C.; Clark, S.
High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties
Source: JOURNAL OF DAIRY SCIENCE
Year published: 2009 y.
Volume: 92, 7
Pages: p. 3049-3056
Libraries: TUN
Signature: А 178

Keywords: whey







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