EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1), 4-6
- https://doi.org/10.1111/j.1365-2621.1973.tb02761.x
Abstract
No abstract availableKeywords
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