Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
- 1 May 2008
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 86 (2), 281-287
- https://doi.org/10.1016/j.jfoodeng.2007.10.004
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
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