Effect of Ohmic Heating on Functionality of Sodium Caseinate - A Relationship with Protein Gelation

AuthID
 P-00P-P5A
4
Author(s)
da Cunha, RL
Document Type
Article
Year published
2019
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 116, Pages: 628-636 (9)
Indexing
Wos®
Scopus®
Crossref®30
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85053668650
Wos: WOS:000458942900069
Source Identifiers
ISSN: 0963-9969
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