Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
| Autor: | Estévez, Natalia, Fuciños, Pablo, Bargiela, Verónica, Picó, Guillermo, Valetti, Nadia Woitovich, Tovar, Clara Asunción, Rúa, M. Luisa |
|---|---|
| Zdroj: | In Food Chemistry 15 March 2017 219:169-178 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect