Effect of pH on the stability and surface composition of emulsions made with whey protein isolate
- 1 October 1994
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 42 (10) , 2131-2135
- https://doi.org/10.1021/jf00046a011
Abstract
No abstract availableThis publication has 0 references indexed in Scilit: