Denaturation Time and Temperature Effects on Solubility,...

Journal of Food Science 2001 Vol. 66; Iss. 5

Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films

M.B. Perez-gago, J.M. Krochta
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Volume:
66
Year:
2001
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2001.tb04625.x
File:
PDF, 118 KB
english, 2001
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