Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates
Bordenave-Juchereau, Stéphanie, Almeida, Bruno, Piot, Jean-Marie, Sannier, FrédéricVolume:
72
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/S0022029904000482
Date:
February, 2005
File:
PDF, 98 KB
english, 2005