Effect of ionic strength on the solubility of whey protein products. A colloid chemical approach
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Published in | Food hydrocolloids Vol. 10; no. 2; pp. 143 - 149 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
1996
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Subjects | |
Online Access | Get full text |
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ISSN: | 0268-005X 1873-7137 |
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