We thank the Massachusetts Agricultural Experiment Station (Project number MAS00745) and Dairy Management Inc., for support of this project.
Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 2, pages 259–263, March 2000
How to Cite
Bryant, C.M. and McClements, D.J. (2000), Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients. Journal of Food Science, 65: 259–263. doi: 10.1111/j.1365-2621.2000.tb15990.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 19990615 received 6/10/99; revised 10/4/99; accepted 12/3/99.
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