Enzymic hydrolysis of ß-casein: foaming and emulsifying properties of the fractionated hydrolysate.

P.W.J.R. Caessens, H. Gruppen, S. Visser, G.A. van Aken, A.G.J. Voragen

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

Original language	English
Title of host publication	VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17
Publication status	Published - 1996

Cite this

@inbook{d0129848f35c4b1ab316190c10dc3502,

title = "Enzymic hydrolysis of {\ss}-casein: foaming and emulsifying properties of the fractionated hydrolysate.",

author = "P.W.J.R. Caessens and H. Gruppen and S. Visser and {van Aken}, G.A. and A.G.J. Voragen",

year = "1996",

language = "English",

booktitle = "VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17",

}