Caseins
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/X5625160078K4156.pdf
Reference23 articles.
1. The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems;Auty;Food Hydrocolloids,2005
2. The formulation of cream-based liqueurs;Banks;Milk Industry,1981
3. Extension of the shelf life of cream-based liqueurs at high ambient temperatures;Banks;Journal of Food Technology,1981
4. Lipid-protein-emulsifier-water interactions in whippable emulsions;Barfod,1989
5. The relation between the chemical composition of milk and the stability of the caseinate complex. II Coagulation by ethanol;Davies;J. Dairy Res.,1958
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