Enzymatic Hydrolysis of Milk Proteins as a Tool for Modification of Functional Properties at Interfaces of Emulsions and Foams - A Review

Publisher： Bentham Science Publishers

E-ISSN： 2212-3881|10|2|134-140

ISSN： 1573-4013

Source： Current Nutrition & Food Science, Vol.10, Iss.2, 2014-01, pp. : 134-140

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