Supported by a grant from the National Dairy Board. Technical support from Steven Watkins is greatly appreciated.
Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 782–788, May 1991
How to Cite
RECTOR, D., MATSUDOMI, N. and KINSELLA, J.E. (1991), Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s). Journal of Food Science, 56: 782–788. doi: 10.1111/j.1365-2621.1991.tb05381.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/11/90; revised 10/15/90; accepted 10/30/90
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