Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese
- Resource Type
- Article
- Source
- In
Journal of Dairy Science October 2023 106(10):6635-6645 - Subject
Dairy Foods: Chemistry and Materials Science - Language
- ISSN
- 0022-0302