Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology, Journal of Food Science and Technology, May 2012, Springer Science + Business Media,
DOI: 10.1007/s13197-012-0707-y.
You can read the full text:

Read

Contributors

The following have contributed to this page