Gel Formation of Peptides Produced by Extensive Enzymatic Hydrolysis of β-Lactoglobulin
Author:
Affiliation:
1. Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm0492273
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