Effects of ionic strength on the solubility of whey protein products. A colloid chemical approch.

J.N. de Wit, Th. van Kessel

Research output: Contribution to journalArticleAcademicpeer-review

60 Citations (Scopus)
Original languageEnglish
Pages (from-to)143-149
JournalFood Hydrocolloids
Volume10
Publication statusPublished - 1996

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