The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels. [electronic resource]

By: Contributor(s): Producer: 20041028Description: 330-9 p. digitalISSN:
  • 0022-0299
Subject(s): Online resources: In: The Journal of dairy research vol. 71
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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