Statistics for A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Albany, New Zealand

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A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Albany, New Zealand 2

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