Viscoelastic behavior of whey protein isolates at the sol-gel transition point

Journal

Journal of Food Science

Journal Volume

61

Journal Issue

1

Pages

65-68

Date Issued

1996

Author(s)

Labropoulos, A.E.

Hsu, S.-H.

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-0001325067&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/321274

Type

journal article