No full text
Unpublished conference/Abstract (Scientific congresses and symposiums)
Improvement of foaming properties of whey protein products by enzymatic hydrolysis of the associated fat fraction
Blecker, Christophe; Lamberti, I.; Sensidoni, A. et al.
1996Congrès international "Milk Proteins: Structure and functions"
 

Files


Full Text
No document available.

Send to



Details



Disciplines :
Food science
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation
Lamberti, I.
Sensidoni, A.
Paquot, Michel ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Language :
English
Title :
Improvement of foaming properties of whey protein products by enzymatic hydrolysis of the associated fat fraction
Publication date :
March 1996
Event name :
Congrès international "Milk Proteins: Structure and functions"
Event place :
Wadahl, Norway
Event date :
7 mars 1996
Audience :
International
Available on ORBi :
since 07 May 2012

Statistics


Number of views
51 (2 by ULiège)
Number of downloads
0 (0 by ULiège)

Bibliography


Similar publications



Contact ORBi