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Effects of sucrose and sorbitol on the gel formation of a whey protein isolate.

(2002) FOOD HYDROCOLLOIDS. 16(5). p.489-497
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Chicago
Dierckx, Stephan, and André Huyghebaert. 2002. “Effects of Sucrose and Sorbitol on the Gel Formation of a Whey Protein Isolate.” Food Hydrocolloids 16 (5): 489–497.
APA
Dierckx, Stephan, & Huyghebaert, A. (2002). Effects of sucrose and sorbitol on the gel formation of a whey protein isolate. FOOD HYDROCOLLOIDS, 16(5), 489–497.
Vancouver
1.
Dierckx S, Huyghebaert A. Effects of sucrose and sorbitol on the gel formation of a whey protein isolate. FOOD HYDROCOLLOIDS. 2002;16(5):489–97.
MLA
Dierckx, Stephan, and André Huyghebaert. “Effects of Sucrose and Sorbitol on the Gel Formation of a Whey Protein Isolate.” FOOD HYDROCOLLOIDS 16.5 (2002): 489–497. Print.
@article{152096,
  author       = {Dierckx, Stephan and Huyghebaert, Andr{\'e}},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  language     = {eng},
  number       = {5},
  pages        = {489--497},
  title        = {Effects of sucrose and sorbitol on the gel formation of a whey protein isolate.},
  volume       = {16},
  year         = {2002},
}

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