Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin

  1. Fernández, E.
  2. Artiguez, M.L.
  3. Martínez de Marañón, I.
  4. Villate, M.
  5. Blanco, F.J.
  6. Arboleya, J.-C.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2012

Volumen: 27

Número: 1

Pages: 154-160

Type: Article

DOI: 10.1016/J.FOODHYD.2011.08.001 GOOGLE SCHOLAR

Objectifs de Développement Durable