Viscous Sol and Gel Formation from Process Whey Protein Below 25°C

✍ Scribed by NAOFUMI KITABATAKE; YUKI FUJITA; YOH-ICHI KINEKAWA

• Book ID: 108821004
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 269 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb13142.x