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Gelation of β-Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels

✍ Scribed by D.M. MULVIHILL; J.E. KINSELLA

Book ID: 108813732
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 909 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb10216.x

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