- Tytuł:
- Obtaining a fat substitute by microcoagulation of a whey protein isolate and a whey protein concentrate
- Autorzy:
-
Mleko S
Achremowicz B. - Tematy:
-
food technology
microcoagulation
food
pH value
protein isolate
low energy food
protein concentrate
whey concentrate
whey protein
fat substitute - Pokaż więcej
- Dostawca treści:
- AGRO