Molecular basis for the aggregation, denaturation, gelation and surface activity (MADGELAS) of whey proteins: new formulations

Authors
Holt, C
Citation
C. Holt, Molecular basis for the aggregation, denaturation, gelation and surface activity (MADGELAS) of whey proteins: new formulations, INT J FOOD, 34(5-6), 1999, pp. 407-408
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN journal
09505423 → ACNP
Volume
34
Issue
5-6
Year of publication
1999
Pages
407 - 408
Database
ISI
SICI code
0950-5423(199910/12)34:5-6<407:MBFTAD>2.0.ZU;2-G