Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08638.x/fullpdf
Reference48 articles.
1. Acid Coagulation of Skimmilk Powder by Extrusion Processing
2. Quantitation of Caseins and Whey Proteins of Processed Milks and Whey Protein Concentrates, Application of Gel Electrophoresis, and Comparison with Harland-Ashworth Procedure
3. Problems in the determination of FDNB-available lysine
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