| Original language | English |
|---|---|
| Pages (from-to) | - |
| Journal | Journal of Food Engineering |
| Publication status | Published - 1 Jan 2011 |
Casein Hydration and Fat Emulsification during Manufacture of Imitation Cheese, and Effects of Emulsifying Salts Reduction
M.* El-Bakry, E. Duggan, E.D. O'Riordan, M. O'Sullivan
Research output: Contribution to journal › Article › Research
24
Citations
(Scopus)