Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
2014 |
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| Erschienen: |
2014 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:97 |
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| Enthalten in: |
Journal of dairy science - 97(2014), 3 vom: März, Seite 1233-1247 |
| Beteiligte Personen: |
Withers, C.A. [VerfasserIn] |
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| BKL: |
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| Umfang: |
15 |
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| Förderinstitution / Projekttitel: |
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