The protein interactions and rheological properties of skim...

Food Chemistry 2013 / 06 Vol. 138; Iss. 2-3

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

Nguyen, Nguyen H.A., Wong, Marie, Havea, Palatasa, Guyomarc’h, Fanny, Anema, Skelte G.
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.071
Date:
June, 2013
File:
PDF, 496 KB
english, 2013
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