Open AccessGELLING PROPERTIES AND TEXTURE OF GELS OBTAINED FROM WHEY PROTEINS DERIVED FROM MILK OF DIFFERENT COW BREEDS
Author(s) -
Aneta Brodziak
Publication year - 2012
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/83/161-174
Subject(s) - texture (cosmology) , cow milk , whey protein , food science , milk protein , chemistry , materials science , computer science , artificial intelligence , image (mathematics)