High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream
Authors
Keywords
-
Journal
JOURNAL OF DAIRY SCIENCE
Volume 91, Issue 4, Pages 1308-1316
Publisher
American Dairy Science Association
Online
2008-03-19
DOI
10.3168/jds.2007-0391

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.