The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties
Year: 2005
Type: article
Source: Food Hydrocolloids
Authors: Yusuf Tunçtürk, Ömer Zorba
Institution: Van Yüzüncü Yıl Üniversitesi
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2000786286