Color formation in dehydrated modified whey powder systems as affected by compression and Tg

Research output: Contribution to journal › Article › peer-review

Cite this

@article{d0bb27d4b815433888030cb9065c6c15,

title = "Color formation in dehydrated modified whey powder systems as affected by compression and Tg",

author = "Yrjo Roos and Buera and Kansikas and Jouppila and Burin",

year = "2000",

language = "English (Ireland)",

pages = "5263--5268",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}