Effect of differential heat treatments on the protein quality of casein and lactalbumin
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf60226a053
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Baby Foods: Formulations and Interactions (A Review);Critical Reviews in Food Science and Nutrition;2006-12
2. A Rapid Fluorimetric Method to Estimate the Heat Treatment of Liquid Milk;International Dairy Journal;1998-09
3. Reducing sugars effect on available lysine loss of casein by moderate heat treatment;Food Chemistry;1998-07
4. Effect of heat treatment on the nutritional quality of milk proteins;International Dairy Journal;1997-08
5. Food Browning and Its Prevention: An Overview;Journal of Agricultural and Food Chemistry;1996-01-01
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