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Gel Formation from Industrial Milk Whey Proteins under Hydrostatic Pressure: Effect of Hydrostatic Pressure and Protein Concentration

✍ Scribed by Kanno, Choemon; Mu, Tai-Hau; Hagiwara, Toshio; Ametani, Michiko; Azuma, Norihiro

Book ID: 126930144
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 227 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf970652f

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