دورية أكاديمية
Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability
| العنوان: | Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability |
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| المؤلفون: | Sun, Chanchan, Wu, Tao, Liu, Rui, Liang, Bin, Tian, Zhaojie, Zhang, Enqi, Zhang, Min |
| المصدر: | In Food Hydrocolloids October 2015 51:512-518 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2015.05.027 |