Physicochemical changes and bitterness of whey protein...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 10 Vol. 113

Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking

Carvalho, Natália Caldeira de, Pessato, Tássia Batista, Negrão, Fernanda, Eberlin, Marcos Nogueira, Behrens, Jorge Herman, Zollner, Ricardo de Lima, Netto, Flavia Maria
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Volume:
113
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108291
Date:
October, 2019
File:
PDF, 1.80 MB
english, 2019
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