Rheological Properties and Microstructure of Heat-Induced Gels of Ovine Whey Protein Concentrates Obtained from Clarified Cheese Whey

AuthID
 P-004-QBN
3
Author(s)
Diaz, O
·
Cobos, A
Tipo de Documento
Article
Year published
2006
Publicado
in MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, ISSN: 0026-3788
Volume: 61, Número: 2, Páginas: 193-196 (4)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-33645761129
Wos: WOS:000237301300021
Source Identifiers
ISSN: 0026-3788
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