Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
Open Access
- 1 October 1995
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 78 (10) , 2119-2128
- https://doi.org/10.3168/jds.s0022-0302(95)76839-4
Abstract
No abstract availableKeywords
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