![](/img/cover-not-exists.png)
Oxidation promotes cross-linking but impairs film-forming properties of whey proteins
Yaosong Wang, Youling L. Xiong, Gregg K. Rentfrow, Melissa C. NewmanVolume:
115
Year:
2013
Language:
english
DOI:
10.1016/j.jfoodeng.2012.09.013
File:
PDF, 781 KB
english, 2013