The effect of direct and indirect heat treatment on the attributes of whey protein beverages
Author:
Funder
Food Institutional Research Measure
Teagasc Walsh Fellowship programme
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference57 articles.
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2. Volatile sulphur compounds in UHT milk;Al-Attabi;Critical Reviews in Food Science and Nutrition,2008
3. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996
4. Factors regulating astringency of whey protein beverages;Beecher;Journal of Dairy Science,2008
5. Whey proteins;Boland,2011
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