| 000 | 00428nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aM E Mangino | ||
| 245 | 0 | _aGelation of Whey Protein Concentrates:The ability to form gels is one of the most important functional characteristics of whey protein concentrates in food formulations | |
| 260 | _cJanuary 1992 | ||
| 300 | _a114 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c400049 _d400049 |
||