Casein-Based Powders: Characteristics and Rehydration Properties

Research output: Contribution to journalReviewpeer-review

Original languageEnglish
JournalComprehensive Reviews in Food Science and Food Safety
Volume17
Issue number1
Pages (from-to)240-254
Number of pages15
ISSN1541-4337
DOIs
Publication statusPublished - 2018

    Research areas

  • dairy powders, inter-linked caseins, rehydration stages

ID: 195194178