| Original language | English |
|---|---|
| Pages (from-to) | - |
| Journal | Journal of Food Engineering |
| Publication status | Published - 1 Jan 2011 |
Effect of Chelating Salt Type on Casein Hydration and Fat Emulsification during Manufacture and Functionality of Imitation Cheese
M.* El-Bakry, E. Duggan, E.D. O'Riordan, M. O'Sullivan
Research output: Contribution to journal › Article › Research