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Effect of blackberry and raspberry juice on whey protein emulsion stability

journal contribution
posted on 2023-11-22, 04:53 authored by K Viljanen, AL Halmos, Andrew SinclairAndrew Sinclair, M Heinonen
Effect of blackberry and raspberry juice on whey protein emulsion stability

History

Journal

European Food Research and Technology

Volume

221

Pagination

602-609

Publisher DOI

ISSN

1438-2377

eISSN

1438-2385

Language

en

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

5

Publisher

Springer Science and Business Media LLC

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    All Rights Reserved

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