Influence of Cation Sequestering and pH on Quiescent Thermal Association of .BETA.-Lacto-globulin NB from Fresh Cheddar Whey: An Insight into Gelation Mechanism

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Bibliographic Details
Published inFood science and technology research Vol. 8; no. 4; pp. 311 - 316
Main Authors HAQUE, Zahur U., SHARMA, Mallika
Format Journal Article
LanguageEnglish
Published 2002
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ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.8.311