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 proceedingAbstract

Original languageEnglish
Title of host publicationVLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17
Publication statusPublished - 1996

Cite this