Involvement of Disulfide Bonds in Bovine β-Lactoglobulin B Gels Set Thermally at Various pH

✍ Scribed by J. Otte; M. Zakora; K.B. Qvist

• Book ID: 108823062
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 173 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb16012.x