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Article: Microstructural properties of heat-set whey protein gels: Effect of pH

TitleMicrostructural properties of heat-set whey protein gels: Effect of pH
Authors
Issue Date2000
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt
Citation
L W T- Food Science and Technology, 2000, v. 33, p. 165-172 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/68387
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorBoye, JIen_HK
dc.contributor.authorKalab, Men_HK
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-09-06T06:04:10Z-
dc.date.available2010-09-06T06:04:10Z-
dc.date.issued2000en_HK
dc.identifier.citationL W T- Food Science and Technology, 2000, v. 33, p. 165-172en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68387-
dc.languageengen_HK
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwten_HK
dc.relation.ispartofL W T- Food Science and Technologyen_HK
dc.titleMicrostructural properties of heat-set whey protein gels: Effect of pHen_HK
dc.typeArticleen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1006/fstl.2000.0646-
dc.identifier.scopuseid_2-s2.0-0346688190-
dc.identifier.hkuros53363en_HK
dc.identifier.isiWOS:000088356600002-

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