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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates

Title
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
Type
Article in International Conference Proceedings Book
Year
2008
Authors
Cristina Rocha
(Author)
FEUP
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L. Hilliou
(Author)
FEUP
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J.A. Teixeira
(Author)
FEUP
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M. P. Gonçalves
(Author)
FEUP
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Conference proceedings International
10th International Chemical and Biological Engineering Conference, CHEMPOR 2008
Braga, Portugal, 4 a 6 de Setembro
Scientific classification
FOS: Engineering and technology > Other engineering and technologies
Other information
Language: English
Type (Professor's evaluation): Scientific
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