The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation

Original language	English
Journal	Annual transactions of the Nordic Rheology Society
Volume	6
Pages (from-to)	75-77
Number of pages	3
Publication status	Published - 1998

Cite this

@article{9fdb0b90a1b811ddb6ae000ea68e967b,

title = "The ¤intrinsic viscosity of beta-lactoglobulin during proteolysis as the initial step of enzymed enduced gelation",

author = "Ipsen, {R. H.} and Qvist, {K. B.}",

year = "1998",

language = "English",

volume = "6",

pages = "75--77",

journal = "Annual transactions of the Nordic Rheology Society",

}