Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction
- 1 January 1998
- journal article
- Published by Elsevier in Meat Science
- Vol. 48 (1-2) , 135-147
- https://doi.org/10.1016/s0309-1740(97)00084-3
Abstract
No abstract availableKeywords
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