Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin
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The effect of different emulsifiers on the eggless cake properties containing WPC.Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gelsHEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLESVISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
P2860
Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin
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im Juli 1996 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
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наукова стаття, опублікована в липні 1996
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name
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
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Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@en-gb
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
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type
label
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@en
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@en-gb
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
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prefLabel
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@en
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@en-gb
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
@nl
P1476
Viscoelastic Properties of Hea ...... lsion Gels with Added Lecithin
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P2093
YUKIKO YAMAMOTO
P304
P356
10.1111/J.1365-2621.1996.TB12208.X
P577
1996-07-01T00:00:00Z