Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali
Authors
Keywords
-
Journal
International Journal of Food Engineering
Volume 4, Issue 5, Pages -
Publisher
Walter de Gruyter GmbH
Online
2008-08-23
DOI
10.2202/1556-3758.1421

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.