The Effect of Microparticulated Whey Protein on the Characteristics of Reduced-Fat Cheese and of the Corresponding Microwave Vacuum-Dried Cheese Puffs and Finely Ground Puffs
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CORE Conference
No information about CORE Rank
During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings'
are automatically processed to identify their CORE Rank.
TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager
to have the correct ranking manually added to the record.
Journal Factors
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