Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95°C

✍ Scribed by Martin Beaulieu; Yves Pouliot; Michel Pouliot

• Book ID: 117653744
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 81 KB
• Volume: 9
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(99)00103-x