The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation

Research output: Contribution to journalJournal article

Original languageEnglish
JournalAnnual transactions of the Nordic Rheology Society
Volume6
Pages (from-to)75-77
Number of pages3
Publication statusPublished - 1998

ID: 7740106