8. Utilizing Dairy Protein Functionality in Food Microstructure Design

  1. Geoffrey W. Smithers2 and
  2. Mary Ann Augustin3
  1. M. Golding

Published Online: 10 JAN 2013

DOI: 10.1002/9781118448205.ch8

Advances in Dairy Ingredients

Advances in Dairy Ingredients

How to Cite

Golding, M. (2013) Utilizing Dairy Protein Functionality in Food Microstructure Design, in Advances in Dairy Ingredients (eds G. W. Smithers and M. A. Augustin), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118448205.ch8

Editor Information

  1. 2

    Geoffrey Smithers Food Industry, Consulting Services, Melbourne, Victoria, Australia

  2. 3

    CSIRO Preventative Health Flagship and CSIRO Animal, Food and Health Sciences, Werribee, Victoria, Australia

Author Information

  1. Institute of Food, Nutrition and Human Health Massey University Palmerston North, New Zealand

Publication History

  1. Published Online: 10 JAN 2013
  2. Published Print: 11 FEB 2013

ISBN Information

Print ISBN: 9780813823959

Online ISBN: 9781118448205

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