REVERSIBLE GELATION OF WHEY PROTEINS: MELTING, THERMODYNAMICS AND VISCOELASTIC BEHAVIOR
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1989.tb00455.x/fullpdf
Reference28 articles.
1. P. W. ATKINS, 1982 . Physical Chemistry , p.266 . W. H. Freeman & Co., New York.
2. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels
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