Repositorio Institucional de la Universidad de Oviedo

α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects

Author:

Fernández Martínez, Ayoa; Menéndez Suárez, Violeta; Riera Rodríguez, Francisco Amador

Publication date:

2012

Editorial:

Blackwell Publishing Ltd

Publisher version:

http://dx.doi.org/10.1111/j.1365-2621.2011.02865.x

Citación:

International Journal of Food Science & Technology, 47(3), p. 467–474 (2012); doi:10.1111/j.1365-2621.2011.02865.x

URI:

http://hdl.handle.net/10651/7308

ISSN:

1365-2621

Identificador local:

20111692

DOI:

10.1111/j.1365-2621.2011.02865.x