Influence of protein concentration on the stability of oil-in-water emulsions formed with aggregated milk proteins during spray drying
Crossref DOI link: https://doi.org/10.1007/s13594-014-0208-z
Published Online: 2014-12-18
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Taneja, A.
Ye, A.
Singh, H.
Text and Data Mining valid from 2014-12-18