Effect of Composition of Commercial Whey Protein Preparations upon Gelation at Various Ph Values

AuthID
 P-002-4N2
8
Author(s)
Pereira, JO
·
Document Type
Article
Year published
2012
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 48, Issue: 2, Pages: 681-689 (9)
Indexing
Wos®
Scopus®
Crossref®17
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84863480189
Wos: WOS:000311185100044
Source Identifiers
ISSN: 0963-9969
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