Department of Food Technology
Faculty of Engineering and Industrial Technology, Silpakorn University
|
Publication : International Conference
Topic:
Keowmaneechai E, McClements D J. Effect of CaCl
2
and KCl on physicochemical properties of diluted whey protein stabilized emulsions. 2000, IFT Annual Meeting, Dallas, Texas, USA.
Author:
Asst. Prof. Eakaphan Keowmaneechai, Ph.D.
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th
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