Protein/Emulsifier interactions

Food Emulsifiers and Their Applications: Second Edition

Volumn , Issue , 2008, Pages 89-171

  Nylander, Tommy ^a   Arnebrant, Thomas ^b   Bos, Martin ^c   Wilde, Peter ^d  

^a LUND UNIVERSITY   (Sweden)

^b MALMÖ UNIVERSITY   (Sweden)

^c TNO   (Netherlands)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77952583016     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-75284-6_5     Document Type: Chapter

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