The characteristics of heat-induced aggregates formed by...

Food Hydrocolloids 2014 / 08 Vol. 39

The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein

Kehoe, J.J., Foegeding, E.A.
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.01.019
Date:
August, 2014
File:
PDF, 1.46 MB
english, 2014
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