Viscoelastic behavior of whey protein isolates at the sol-gel transition point

Viscoelastic behavior of whey protein isolates at the sol-gel transition point

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Labropoulos, A. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 65-68
Materias:	Lactosuero Aislado de proteínas Propiedades reológicas Proteínas Elasticidad Alimentos Industria alimentaria Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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