Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

✍ Scribed by Marion Morand; Fanny Guyomarc'h; David Legland; Marie-Hélène Famelart

• Book ID: 116540714
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 620 KB
• Volume: 23
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2011.10.006