Gelation of β‐Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (1), 231-236
- https://doi.org/10.1111/j.1365-2621.1988.tb10216.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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