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. IanVolume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0605650
Date:
July, 2006
File:
PDF, 289 KB
english, 2006