Gelation of casein after modification by dialdehyde...

Molecular Nutrition & Food Research 1986 Vol. 30; Iss. 3-4

Gelation of casein after modification by dialdehyde starch–Chemical and physical aspects

Prof. Dr. sc. K. D. Schwenke, L. Prahl, J. Noack, E. E. Braudo
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Volume:
30
Year:
1986
Language:
english
Pages:
1
DOI:
10.1002/food.19860300366
File:
PDF, 80 KB
english, 1986
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