Maria Dermiki, Richard J. FitzGerald

2020

November

International Dairy Journal

Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 °C using Alcalase® and Neutrase®, effect of total solids and incubation time

In Press

110

https://doi.org/10.1016/j.idairyj.2020.104792