Decreasing the gelation temperature of whey protein concentrates to increase functionality /

Decreasing the gelation temperature of whey protein concentrates to increase functionality /

Bibliographic Details
Main Author:	Hwang, Chien-Seng
Language:	English
Published:	The Ohio State University / OhioLINK 1994
Subjects:	Agriculture
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546385585

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