Modification of heat-induced whey protein gels by basic amino acids

  1. Wang, Y.
  2. Zhao, J.
  3. Zhang, W.
  4. Liu, C.
  5. Jauregi, P.
  6. Huang, M.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2020

Alea: 100

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2019.105397 GOOGLE SCHOLAR
Datuen iturria: Scopus