Solubility and Heat Stability of Whey Protein Concentrates-Reference-Cited by-同舟云学术

Solubility and Heat Stability of Whey Protein Concentrates

Published:1977-10 Issue:10 Volume:60 Page:1515-1518
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hidalgo J.,Gamper Emma

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference8 articles.

1. Agfa-Gevaert Aktiengesellschaft, Germany. 1975. Procede de preparation d’additifs alimentaires contenant des proteines. Patent Application No. 75 03744, of March 6, Institut National de la Propriete Industrielle, Paris, France.

2. Alfa-Laval. 1967. Produits et Precedes Alfa-Laval 3:2611-1:1.

3. Heat denaturation of beta-lactoglobulins A and B;Gough;J. Dairy Sci.,1962

4. Partial enzymatic hydrolysis of whey protein by trypsin;Jost;J. Dairy Sci.,1977

5. Symposium. Milk proteins in dairy and food processing;Morr;J. Dairy Sci,1975

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