Work

Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats

Year: 2009

Type: dissertation

Abstract: Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats

Source: KTH Publication Database DiVA (KTH Royal Institute of Technology)

Author: J. Lejonklev

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2108322888

Cites: 23

Cited by:

Related to: 10