The hardness and transparency of whey protein gels between pH 3.5-4.0
author
Hõdrejärv, Ü.
statement of authorship
Ü.Hõdrejärv, M.Friedenthal
journal volume number month
6
year of publication
pages
p. 59-67
ISSN
1406-2712
notes
Bibliogr.: 7 ref. !Vale ISSN 1406-2792
review
Kokkuvõte: Vadakuvalgu geelide tugevus ja läbipaistvus pH vahemikus 3.5-4.0
language
inglise
Hõdrejärv, Ü., Friedenthal, M. The hardness and transparency of whey protein gels between pH 3.5-4.0 // Food and nutrition = Toit ja toitumine (1998) 6, p. 59-67.