Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5), 1210-1229
- https://doi.org/10.1111/j.1365-2621.1992.tb11301.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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