Rheological properties of milk and whey protein desserts

Milchwissenschaft

Volumn 52, Issue 5, 1997, Pages 262-266

  Mleko, S ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031486629     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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2. DESCAMPS, O., LANGEVIN, P., COMBS, D.H.: Food Technol. 4 81-88 (1986)
3. FOEGEDING, E.A., KUHN, P.R., HARDIN, C.C: J. Agric. Food Chem. 40 2092-2097 (1992)
4. MLEKO, S., ACHREMOWICZ, B., FOEGEDING, E.A.: Milchwissenschaft 5 266-269 (1994)
5. PAULSSON, M., DEJMEK, P., VAN VLIET, T.: J. Dairy Sci. 73 45-53 (1990)
6. TUNG, M.A., PAULSON, A.T.: In Ingredient Interactions Effects on Food Quality (Ed. A.G. Gaonkar) Marcel Dekker, Inc. (1995)
7. VAN KLEEF, F.S.M.: Biopolymers 25 31-59 (1986)