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Properties of Whey Protein Concentrate Prepared by Heating Under Acidic Conditions

  • Published:1977-02 Issue:2 Volume:60 Page:177-184
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Modler H.W.,Emmons D.B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Preparation of ferric whey protein by heating;Amantea;Can. Inst. Food Sci. Technol. J.,1974

2. Association of Official Analytical Chemists. 1975. Official Methods of Analysis. 12th ed. Washington, DC.

3. Physical properties and storage stability of milk-based puddings made with various starches and stabilizers;Emmons;Can. Inst. Food Sci. & Tech. J.,1972

4. Casein and whey protein;Fox,1970

5. Genvrain, S. A. 1970. Improvements in the process for extracting proteins from whey. Brit. Pat. 1,190,448.

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