Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Citation Link: https://doi.org/10.15480/882.2933
Publikationstyp
Journal Article
Date Issued
2021
Sprache
English
Author(s)
TORE-DOI
TORE-URI
Journal
Volume
110
Article Number
106132
Citation
Food Hydrocolloids (110): 106132 (2021-01)
Publisher DOI
Scopus ID
DDC Class
540: Chemie
570: Biowissenschaften, Biologie
Publication version
publishedVersion