Peptic partial hydrolysis of whey protein concentrate for modifying the surface properties of whey protein. II. Effects on the emulsifying and foaming properties

Milchwissenschaft

Volumn 60, Issue 2, 2005, Pages 195-198

  Konrad, G ^a   Kleinschmidt, Th ^a   Rohenkohl, H ^b   Reimerdes, E H ^b  

^a ANHALT UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b German Institute of Food Technologies   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 17844379232     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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