Old Web
English
Sign In
Acemap
>
Paper
>
The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products
The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products
2010
R. Kovacova
M. Sedlarik
M. Mihulova
M. Sirmerova
L. Čurda
J. Stetina
Keywords:
Biochemistry
Casein
Biology
Emulsion
food products
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
1
Citations
NaN
KQI
[]