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

dc.contributor.author	Fernández Martínez, Ayoa
dc.contributor.author	Menéndez Suárez, Violeta
dc.contributor.author	Riera Rodríguez, Francisco Amador
dc.date.accessioned	2013-01-30T10:02:23Z
dc.date.available	2013-01-30T10:02:23Z
dc.date.issued	2012
dc.identifier.citation	International Journal of Food Science & Technology, 47(3), p. 467–474 (2012); doi:10.1111/j.1365-2621.2011.02865.x	spa
dc.identifier.issn	1365-2621
dc.identifier.uri	http://hdl.handle.net/10651/7308
dc.language.iso	eng
dc.publisher	Blackwell Publishing Ltd
dc.relation.ispartof	International Journal of Food Science & Technology	spa
dc.source	WILEY	spa
dc.title	α-Lactalbumin solubilisation from a precipitated whey protein concentrates fraction: pH and calcium concentration effects	spa
dc.type	journal article
dc.identifier.local	20111692	spa
dc.identifier.doi	10.1111/j.1365-2621.2011.02865.x
dc.relation.publisherversion	http://dx.doi.org/10.1111/j.1365-2621.2011.02865.x	spa

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