Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties
Crossref DOI link: https://doi.org/10.1007/s11694-019-00203-7
Published Online: 2019-06-28
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Abd El-Fattah, Alaa
El-Dieb, Samia
Elkashef, Hany http://orcid.org/0000-0002-6991-8130
Text and Data Mining valid from 2019-06-28
Version of Record valid from 2019-06-28
Article History
Received: 23 December 2018
Accepted: 24 June 2019
First Online: 28 June 2019
Compliance of ethical standards
:
: The authors declare that they have no conflicts of interest.