Rheological properties and microstructure of soy-whey protein
dc.contributor.author
McCann, Thu H.
dc.contributor.author
Guyon, Lena
dc.contributor.author
Fischer, Peter
dc.contributor.author
Day, Li
dc.date.accessioned
2018-06-08T12:43:16Z
dc.date.available
2018-06-08T07:19:50Z
dc.date.available
2018-06-08T12:43:16Z
dc.date.issued
2018-09
dc.identifier.issn
0268-005X
dc.identifier.issn
1873-7137
dc.identifier.other
10.1016/j.foodhyd.2018.04.023
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/268649
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.title
Rheological properties and microstructure of soy-whey protein
en_US
dc.type
Journal Article
dc.date.published
2018-04-13
ethz.journal.title
Food Hydrocolloids
ethz.journal.volume
82
en_US
ethz.journal.abbreviated
Food hydrocoll.
ethz.pages.start
434
en_US
ethz.pages.end
441
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Amsterdam
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
ethz.date.deposited
2018-06-08T07:20:03Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2018-06-08T12:43:19Z
ethz.rosetta.lastUpdated
2022-03-28T20:25:03Z
ethz.rosetta.versionExported
true
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