Microstructure of heat processed whey protein food emulsions and growth of shear-induced cracks during cooling

Published 2005

Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 38 , p. 29–39–11 , 2005

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : Ofstad, Ragni; Langsrud, Øyvind; Høst, Vibeke; Enersen, Grethe; Willers, Ene; Norvi, Berit; Egelandsdal, Bjørg

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Vibeke Høst

Senior Engineer