Thermal gelation of commercial whey protein concentrate: influence of pH 4.6 insoluble protein on thermal gelation
- 1 August 1999
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 52 (3) , 81-91
- https://doi.org/10.1111/j.1471-0307.1999.tb02078.x
Abstract
No abstract availableKeywords
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