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 |