Are disulphide bonds formed during acid gelation of preheated milk?
Article first published online: 22 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1940–1948, September 2013
How to Cite
Famelart, M.-H., Le, N. H. T., Croguennec, T. and Rousseau, F. (2013), Are disulphide bonds formed during acid gelation of preheated milk?. International Journal of Food Science & Technology, 48: 1940–1948. doi: 10.1111/ijfs.12174
- Issue published online: 12 AUG 2013
- Article first published online: 22 MAY 2013
- Manuscript Accepted: 5 APR 2013
- Manuscript Received: 28 NOV 2012
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