Processing and Macromolecular Interactions in Whey-Starch Systems for the Development of High-Protein Low-Carbohydrate Food (HPLC) (2004-2005)

Professor Peter Halley

Affiliate of Dow Centre for Sustain

Dow Centre for Sustainable Engineering Innovation

Faculty of Engineering, Architecture and Information Technology

Affiliate of Centre for Marine Scie

Centre for Marine Science

Faculty of Science

Professor

School of Chemical Engineering

Faculty of Engineering, Architecture and Information Technology