Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

  1. Estévez, N.
  2. Fuciños, P.
  3. Bargiela, V.
  4. Pastrana, L.
  5. Tovar, C.A.
  6. Luisa Rúa, M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2016

Volumen: 198

Pages: 45-53

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.11.090 GOOGLE SCHOLAR
La source de données: Scopus