Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of β‐casein1
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910009524630
Reference40 articles.
1. Effect of water content on the glass transition and caking of fish protein hydrolyzates
2. The conformation and aggregation of bovine ?-casein A. I. Molecular aspects of thermal aggregation
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