Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference52 articles.
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3. Thermal stability of whey proteins—a calorimetric study;Bernal;Journal of Dairy Science,1985
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