Stability of model emulsions prepared using whey and muscle proteins

Nahrung - Food

Volumn 42, Issue 1, 1998, Pages 16-18

  Zorba, O ^a   Ozdemir S ^b   Gokalp, H Y ^c  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

^c PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

EID: 0005637918     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(199802)42:01<16::aid-food16>3.3.co;2-f     Document Type: Article

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