Open AccessPHYSICOCHEMICAL PROPERTIES OF HIGH PROTEIN MERINGUES MADE FROM DIFFERENT WHEY PROTEIN PREPARATIONS
Author(s) -
Maciej Nastaj,
Bartosz Sołowiej,
Waldemar Gustaw
Publication year - 2014
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/2014/93/033-047
Subject(s) - whey protein , chemistry , food science , chromatography