Standardized reaction times used to describe the mechanism...

Journal Dairy Research 2000 / 8 Vol. 67; Iss. 3

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

IPSEN, RICHARD, OTTE, JEANETTE, LOMHOLT, STIG B., QVIST, KARSTEN B.
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Volume:
67
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s0022029900004337
Date:
August, 2000
File:
PDF, 486 KB
english, 2000
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