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 |
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Zdroj: | In Food Chemistry 15 March 2017 219:169-178 |
Databáze: | ScienceDirect |
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