Milk Proteins: Foaming and Emulsifying Properties in Dairy Processing
<p id="p1">Milk proteins, well-known for their nutritional properties, have also interesting techno-functional properties including foaming and emulsifying properties. Indeed, they play a crucial role in the creation and stabilization of foams and emulsions, making them one of the most essential com...
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| Autores principales: | , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2025
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1228536 |
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