Modification of rheological properties of whey protein isolates by limited proteolysis

Nahrung - Food

Volumn 43, Issue 2, 1999, Pages 79-85

  Huang, X L ^a   Catignani, G L ^a   Swaisgood, H E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041633756     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-3803(19990301)43:2<79::AID-FOOD79>3.0.CO;2-8     Document Type: Article

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