Skip to main navigation Skip to search Skip to main content

Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values

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

Fingerprint

Dive into the research topics of 'Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values'. Together they form a unique fingerprint.
Sort by

Food Science