Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents
- 31 December 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 40 (1), 55-69
- https://doi.org/10.1016/0308-8146(91)90019-k
Abstract
No abstract availableKeywords
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