Influence of Cation Sequestering and pH on Quiescent Thermal Association of .BETA.-Lacto-globulin NB from Fresh Cheddar Whey: An Insight into Gelation Mechanism.
HAQUE, Zahur U., SHARMA, MallikaVolume:
8
Year:
2002
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.8.311
File:
PDF, 188 KB
english, 2002