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Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering

Publikation: Bidrag til tidsskriftTidsskriftartikel

OriginalsprogEngelsk
TidsskriftInternational Journal of Food Science and Technology
Vol/bind34
Sider (fra-til)557-563
Antal sider7
ISSN0950-5423
StatusUdgivet - 1999

ID: 7752208