Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin

Published 2009 View Full Article

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Title
Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 3, Pages R47-R55
Publisher
Wiley
Online
2009-03-19
DOI
10.1111/j.1750-3841.2009.01098.x

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