The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins

Acta Alimentaria

Volumn 44, Issue 2, 2015, Pages 204-210

  Szwajgier, D ^a   Gustaw, W ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Cinnamic acid; Ferulic acid; Flow behaviour; Rheological properties; Whey protein isolate

Indexed keywords

EID: 84946545101     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2014.0004     Document Type: Article

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