Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties

Journal of food measurement & characterization, 2019-12, Vol.13 (4), p.2828-2836 [Peer Reviewed Journal]

Springer Science+Business Media, LLC, part of Springer Nature 2019 ;Journal of Food Measurement and Characterization is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 2193-4126 ;EISSN: 2193-4134 ;DOI: 10.1007/s11694-019-00203-7

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