Drying and Denaturation Characteristics of α-Lactalbumin,...

Journal of Agricultural and Food Chemistry 2014 / 05 Vol. 62; Iss. 20

Drying and Denaturation Characteristics of α-Lactalbumin, β-Lactoglobulin, and Bovine Serum Albumin in a Convective Drying Process

Haque, M. Amdadul, Aldred, Peter, Chen, Jie, Barrow, Colin, Adhikari, Benu
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Volume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf405603c
Date:
May, 2014
File:
PDF, 5.02 MB
english, 2014
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