Ohmic Heating for the Dairy Industry: a Potential Technology to Develop Probiotic Dairy Foods in Association with Modifications of Whey Protein Structure

AuthID
 P-00N-Q8Q
7
Author(s)
Cappato, LP
·
Document Type
Review
Year published
2018
Published
in CURRENT OPINION IN FOOD SCIENCE, ISSN: 2214-7993
Volume: 22, Pages: 95-101 (7)
Indexing
Wos®
Scopus®
Crossref®54
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85042878965
Wos: WOS:000451256300015
Source Identifiers
ISSN: 2214-7993
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