Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

• Autores: Miguel Ángel de la Fuente Layos, Harjinder Singh, Yacine Hemar
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 13, Nº. 8, 2002, págs. 262-274
• Idioma: inglés
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