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The effect of fat replacement by whey protein microcoagulat..:
Sołowiej, Bartosz G.
;
Nastaj, Maciej
;
Szafrańska, Jagoda O.
...
International Dairy Journal. 131 (2022) - p. 105385 , 2022
Link:
https://doi.org/10.1016/j.idairyj.2022.105385
RT Journal T1
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.idairyj.2022.105385&Exemplar=1&LAN=DE A1 Sołowiej, Bartosz G. A1 Nastaj, Maciej A1 Szafrańska, Jagoda O. A1 Terpiłowski, Konrad A1 Małecki, Jan A1 Mleko, Stanisław PB Elsevier BV YR 2022 SN 0958-6946 JF International Dairy Journal VO 131 SP 105385 LK http://dx.doi.org/https://doi.org/10.1016/j.idairyj.2022.105385 DO https://doi.org/10.1016/j.idairyj.2022.105385 SF ELIB - SuUB Bremen
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