Structure of Particulate Whey Protein Gels: Effect of NaCl Concentration, pH, Heating Temperature, and Protein Composition
- 1 December 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (12) , 4909-4916
- https://doi.org/10.1021/jf981100f
Abstract
No abstract availableKeywords
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