Interaction Between Sodium Chloride and Paracasein as Determined by Water Sorption
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13688.x/fullpdf
Reference39 articles.
1. Comparison of Water Vapor Sorption by Milk Powder Components
2. Reversibility of Water Vapor Sorption by Cottage Cheese Whey Solids
3. Water and solute binding by proteins
4. Isohalic sorption isotherms
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