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Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment

(2018)
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(UGent)
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Keywords
Whey protein, pectin, heat stability, conjugates, emulsion

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Citation

Please use this url to cite or link to this publication:

Chicago
Diah Setiowati, Arima. 2018. “Emulsifying and Stabilizing Properties of Whey Protein : Pectin Conjugates Prepared by Dry Heat Treatment”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Diah Setiowati, A. (2018). Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Diah Setiowati A. Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2018.
MLA
Diah Setiowati, Arima. “Emulsifying and Stabilizing Properties of Whey Protein : Pectin Conjugates Prepared by Dry Heat Treatment.” 2018 : n. pag. Print.
@phdthesis{8545828,
  author       = {Diah Setiowati, Arima},
  isbn         = {9789463570718},
  keyword      = {Whey protein,pectin,heat stability,conjugates,emulsion},
  language     = {eng},
  pages        = {XVII, 195},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment},
  year         = {2018},
}