Structural and Thermo-Rheological Analysis of Solutions and Gels of a Β-Lactoglobulin Fraction Isolated from Bovine Whey

AuthID
 P-00K-225
6
Author(s)
Estévez, N
·
Fuciños, P
·
Bargiela, V
·
Pastrana, L
·
Tovar, CA
·
Document Type
Article
Year published
2016
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 198, Pages: 45-53
Indexing
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84953439689
Source Identifiers
ISSN: 0308-8146
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