Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics-Reference-Cited by-同舟云学术

Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics

Published:2016-10 Issue: Volume:61 Page:220-227
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Lin Yingchen,Kelly Alan L.,O'Mahony James A.,Guinee Timothy P.

Funder

Dairy Levy Trust Co-operative Society Limited

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

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5. Effect of added monovalent or divalent cations on the rheology of sodium caseinate solutions;Carr;International Dairy Journal,2002

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