Rheological properties of acid gels prepared from heated milk fortified with whey protein mixtures containing the A, B and C variants of β-lactoglobulin

✍ Scribed by Johanna F Bikker; Skelte G Anema; Yuming Li; Jeremy P Hill

• Book ID: 117652805
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 721 KB
• Volume: 10
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(00)00096-0