Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems

R. H. Ipsen, J. Otte, S. B. Lomholt, K. B. Qvist

22 Citations (Scopus)

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@article{e389e630a1b911ddb6ae000ea68e967b,

title = "Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems",

author = "Ipsen, {R. H.} and J. Otte and Lomholt, {S. B.} and Qvist, {K. B.}",

year = "2000",

language = "English",

volume = "67",

pages = "403--413",

journal = "Journal of Dairy Research",

issn = "0022-0299",

publisher = "Cambridge University Press",

}