Effect of Gel Structure on the Dissolution of Heat-Induced...

Effect of Gel Structure on the Dissolution of Heat-Induced β-Lactoglobulin Gels in Alkali

Mercadé-Prieto, Ruben, Falconer, Robert J., Paterson, William R., Wilson, D. Ian
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Volume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0605650
Date:
July, 2006
File:
PDF, 289 KB
english, 2006
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