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Food Colloids Fundamentals of FormulationCheck Access
Edited by
Reinhard Miller
Reinhard Miller
Max Planck Institute, Germany
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Hardback ISBN-10:
0-85404-850-2
Hardback ISBN:
978-0-85404-850-2
PDF ISBN:
978-1-84755-084-2
No. of Pages:
434
Published online:
31 Oct 2007
Published in print:
22 Feb 2001
Book Chapter
Aggregation and gelation of whey proteins: Specific effect of divalent cations? Check Access
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Published:22 Feb 2001
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Page range:
358 - 368
Citation
S. P. F. M. Roefs and H. A. Peppelman, in Food Colloids Fundamentals of Formulation, ed. E. Dickinson and R. Miller, The Royal Society of Chemistry, 2001, pp. 358-368.
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