Supplementary material to the research article published in Journal of Dairy Science, "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties"
Published: 6 May 2025| Version 1 | DOI: 10.17632/ckjfb7tptg.1
Contributors:
, Description
Supplementary table (S-table) to the published article titled "Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties" in Journal of Dairy Science.
Files
Institutions
North Carolina State University
Categories
Food Science, Dairy Science, Dairy Chemistry, Milk Proteins, Milk Powder
Funding
Dairy Management