Use of fibre optics to study the transition from clear to opaque whey protein gels

Food Research International

Volumn 29, Issue 5-6, 1996, Pages 465-469

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Fibre optic; Gelation; Texture; Water holding; Whey proteins

Indexed keywords

EID: 0000064330     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0963-9969(97)88959-4     Document Type: Article

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