Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting
- 4 April 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (5), 1814-1819
- https://doi.org/10.1021/jf970913l
Abstract
No abstract availableKeywords
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