Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s)

✍ Scribed by D. RECTOR; N. MATSUDOMI; J.E. KINSELLA

• Book ID: 108817086
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 898 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb05381.x