Milk Protein Ingredients Functionality: Rehydration, Flowability, Emulsification and Interfacial Properties.
No Thumbnail Available
Files
Date
2024-06-12
Authors
Journal Title
Series/Report No.
Journal ISSN
Volume Title
Publisher
Abstract
Description
North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
Keywords
Citation
Degree
Master of Science
Discipline
Food Science
