Oxidation promotes cross-linking but impairs film-forming...

Oxidation promotes cross-linking but impairs film-forming properties of whey proteins

Yaosong Wang, Youling L. Xiong, Gregg K. Rentfrow, Melissa C. Newman
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
115
Year:
2013
Language:
english
DOI:
10.1016/j.jfoodeng.2012.09.013
File:
PDF, 781 KB
english, 2013
Conversion to is in progress
Conversion to is failed