Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods.
Yeon-Kyeong ByunSe-Hee HwangJin-Hee LeePublished in: Journal of the science of food and agriculture (2018)
Overall, our data suggest the use of CMP as an emulsifier substitute for SC in organic processed foods. © 2018 Society of Chemical Industry.