Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of...

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Detalles Bibliográficos
Autores principales: Andoyo, Robi, Dianti Lestari, Vania, Mardawati, Efri, Nurhadi, Bambang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987291/
https://www.ncbi.nlm.nih.gov/pubmed/29951523
http://dx.doi.org/10.1155/2018/7673259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5987291/
https://www.ncbi.nlm.nih.gov/pubmed/29951523
http://dx.doi.org/10.1155/2018/7673259

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