Published in
Elsevier, Food Hydrocolloids, (109), p. 106098, 2020
DOI: 10.1016/j.foodhyd.2020.106098
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The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein
Journal article published in 2020 by
Hannah E. Zenker,
Jana Raupbach 
,
Sjef Boeren,
Harry J. Wichers ,
Kasper A. Hettinga
,
Sjef Boeren,
Harry J. Wichers ,
Kasper A. Hettinga
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