The effect of sugars in preserving the functional properties of dried proteins.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Food colloids: Fundamentals of Formulation
Publisher	Royal Society of Chemistry
Pages	272-281
Edition	2001
ISBN (Print)	0854048502
Publication status	Published - 1 Jan 2001

Cite this

@inbook{9baac9e6feb4494aa8507ad837b4025c,

title = "The effect of sugars in preserving the functional properties of dried proteins.",

author = "B.S. Murray and H.J. Liang and S. Bone and E.C. Lopez-Diez and E. Dickinson and R. Miller",

year = "2001",

month = jan,

day = "1",

language = "English",

isbn = "0854048502",

pages = "272--281",

booktitle = "Food colloids: Fundamentals of Formulation",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

edition = "2001",

}