Formulation and characterization of low-fat breakfast cream using conjugated whey protein and modified starch
Fuente: International Journal of Biological Macromolecules
Publication date: February 2025Source: International Journal of Biological Macromolecules, Volume 289Author(s): Ali Mahyian, Elham Mahdian, Esmaeil Ataye-Salehi, Seid Mahdi Jafari