Article

Structure of particulate whey protein gels: effect of NaCI concentration, pH, heating temperature, and protein composition

Marleen Verheul ; Sebastianus P. Roefs

1998
American Chemical Society [Washington, D.C.] (USA)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.852

Published in: Journal of Agricultural and Food Chemistry: vol. 46 (no 12), pp. 4909-4916

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


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