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Molecular basis for the aggregation, denaturation, gelation and surface activity ( MADGELAS ) of whey proteins: new formulations
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00325.x
Subject(s) - denaturation (fissile materials) , citation , whey protein , basis (linear algebra) , computer science , chemistry , food science , information retrieval , library science , mathematics , geometry , nuclear chemistry