The effect of glycosylation on emulsifying and structural properties of bovine β-casein
Version of Record online: 21 FEB 2001
© 2001 WILEY-VCH Verlag GmbH, Weinheim, Fed. Rep. of Germany
Food / Nahrung
Volume 45, Issue 1, pages 15–20, 1 January 2001
How to Cite
Darewicz, M. and Dziuba, J. (2001), The effect of glycosylation on emulsifying and structural properties of bovine β-casein. Nahrung, 45: 15–20. doi: 10.1002/1521-3803(20010101)45:1<15::AID-FOOD15>3.0.CO;2-Y
- Issue online: 21 FEB 2001
- Version of Record online: 21 FEB 2001
- Manuscript Revised: 23 MAR 2000
- Manuscript Received: 6 DEC 1999
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