Characteristics of Pressure-induced Gels of β-Lactoglobulin at Various Times after Pressure Release

Autor: Dumay, Eliane M., Kalichevsky, Monica T., Cheftel, J.Claude

Publikováno v: Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; January 1998, Vol. 31 Issue: 1 p10-19, 10p