| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987449 | Food Hydrocolloids | 2016 | 7 Pages |
Abstract
The αS1-casein, αS2-casein, β-casein, and κ-casein as well as a fraction of β-lactoglobulin and α-lactalbumin were coagulated by 0.5 M GDL.240
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ying-Ching Chen, Chun-Chi Chen, Shui-Tein Chen, Jung-Feng Hsieh,