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Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins
Authors:
Ramkumar, C Singh, H Munro, PA Singh, AM
Citation:
C. Ramkumar et al., Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins, J AGR FOOD, 48(5), 2000, pp. 1598-1604
Risultati:
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