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About this Agricultural and Biological Sciences article
The Effect of Microparticulated Whey Protein on the Characteristics of Reduced‐fat Cheese and of the Corresponding Microwave Vacuum‐dried Cheese Puffs and Finely Ground Puffs by Chudy, Sylwia (author);Makowska, Agnieszka (author);Krzywdzińska‐Bartkowiak, Mirosława (author);Piątek, Michał (author);Henriques, Marta (author);Borges, Ana Raquel (author);Gomes, David (author);Pereira, Carlos Dias (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Chudy, Sylwia (author);Makowska, Agnieszka (author);Krzywdzińska‐Bartkowiak, Mirosława (author);Piątek, Michał (author);Henriques, Marta (author);Borges, Ana Raquel (author);Gomes, David (author);Pereira, Carlos Dias (author)
- Publisher
- Wiley
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)