✦ LIBER ✦

Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates

✍ Scribed by M.E. MANGINO; L.M. HUFFMAN; G.O. REGESTER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Heat Processing on the Functi

✍ M.E. MANGINO; Y.Y. LIAO; N.J. HARPER; C.V. MORR; J.G. ZADOW 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 375 KB

Nitrogenous fractions during the manufac

✍ G Moatsou; A Hatzinaki; I Kandarakis; E Anifantakis 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 203 KB

Effect of HTST Pasteurization of Milk, C

✍ C. V. MORR 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB

Characterization of the Composition, Phy

✍ S. Y. LIAO; M. E. MANGINO 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 520 KB

Determination of the beta-Lactoglobulin,

✍ Y.A. KIM; G.W. CHISM Ill; M.E. MANGINO 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 484 KB

Thermal aggregation of whey proteins in

✍ Maxime Saffon; Michel Britten; Yves Pouliot 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 887 KB