Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey Protein
- 1 August 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (5) , 801-804
- https://doi.org/10.1111/j.1365-2621.2000.tb13590.x
Abstract
No abstract availableKeywords
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