E. L. Bowland

BOWLAND, E. L., & FOEGEDING, E. A. (1995). EFFECTS OF ANIONS ON THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS. FOOD HYDROCOLLOIDS, 9(1), 47–56. https://doi.org/10.1016/S0268-005X(09)80193-8

BOWLAND, E. L., FOEGEDING, E. A., & HAMANN, D. D. (1995). RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS. FOOD HYDROCOLLOIDS, 9(1), 57–64. https://doi.org/10.1016/S0268-005X(09)80194-X