The use of cold setting whey proteins to enhance the gelation properties of foods /
[by] M. K. Keogh.
| Main Creator: | |
|---|---|
| Contributors: | |
| Format: | Book |
| Language: | English |
| Published / Created: |
Cork:
Dairy Products Research Centre,
1998.
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| Series: | Dairy products research centre (DPRC)
no. 12 |
| Subjects: | |
| Notes: | Physical description: 11 p. : ill.; 21cm. |
| Contained in: |
Pamphlet volume A28425 |
| ISBN: | 1901138399 |