A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions Journal Articles Refereed uri icon

Overview

Published in

  • Food and Bioprocess Technology

Time

Date/time value

  • 2014

Identity

Digital Object Identifier (DOI)

  • 10.1007/s11947-013-1072-1

Additional Document Info

Parent Title

  • Food and Bioprocess Technology

Volume

  • 7

Issue

  • 2

Publisher

  • Springer Verlag