Effects of Ca++, Mg++and Na+on Heat Aggregation of Whey Protein Concentrates
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14785.x/fullpdf
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1. Comparison of the denaturation of bovine β-lactoglobulins A and B and goat β-lactoglobulin
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3. Comparison de la thermodénaturation des β-lactoglobulines A et B à pH 6.85
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