WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE-Reference-Cited by-同舟云学术

WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE

Published:1972-05 Issue:3 Volume:37 Page:452-456
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HANSEN P. M. T.,BLACK D. H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02662.x/fullpdf

Reference16 articles.

1. AOAC . 1965 . "Methods of Analysis ," p.455 . Association of Official Agricultural Chemists, Washington, D.C.

2. R.A. Buchanan, and P.J.S. Bready, 1970 . Peroxide treated skim milk solids in bread. 18th International Dairy Congress , Sydney, AustraliaA. 4. 12 : 457 .

3. Molecular complexes in the isolation and characterization of plasma lipoproteins

4. Effect of Hydrogen Peroxide on Whey Protein Nitrogen Value of Heated Skimmilk

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