Statistics for Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand
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| Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand | 3 |
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| November 2023 | 0 |
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| 01_front.pdf | 8 |
| 02_whole.pdf | 5 |