Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

Research output: Contribution to journalJournal article

Original languageEnglish
JournalInternational Dairy Journal
Volume59
Pages (from-to)1-9
Number of pages9
ISSN0958-6946
DOIs
Publication statusPublished - 2016

ID: 164298464