Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration
- 31 May 2001
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 15 (3) , 233-237
- https://doi.org/10.1016/s0268-005x(01)00018-2
Abstract
No abstract availableKeywords
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