The formation and structure of milk protein gels
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Properties of aseptically packed ultra-high-temperature milk: III. Formation of polymerized protein during storage at various temperatures
2. Properties of aseptically packed ultra-heat-treated milk: Electron microscopic examination of changes occurring during storage
3. Examination of the mineral composition of the micelle of milk by gel filtration
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