Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat

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Poster (Scientific congresses and symposiums)

Blecker, Christophe; Cerne, V.; Paquot, Michel et al.

1994 • Congrès international " Food Macromolecules and Colloids"

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https://hdl.handle.net/2268/119885

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Disciplines :

Food science

Author, co-author :

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation

Cerne, V.

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Lognay, Georges ; Université de Liège - ULiège > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique

Sensidoni, A.

Language :

English

Title :

Modification of the interfacial properties of whey by enzymatic hydrolysis of the residual fat

Publication date :

March 1994

Event name :

Congrès international " Food Macromolecules and Colloids"

Event place :

Dijon, France

Event date :

Du 23 au 25 mars 1994

Audience :

International

Available on ORBi :

since 07 May 2012

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