EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMS

Published 2008 View Full Article

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Title
EFFECT OF OLIVE OIL AND GLYCEROL ON PHYSICAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMS
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 31, Issue 5, Pages 628-639
Publisher
Wiley
Online
2008-05-07
DOI
10.1111/j.1745-4530.2007.00179.x

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