✦ LIBER ✦

Cross-linking of milk proteins on heating concentrated milk at 120°C

✍ Scribed by Singh, Harjinder

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of lactose on cross-linking of mi

✍ Jasim M S Al-Saadi; Azhar Mat Easa; Hilton C Deeth 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 331 KB

Influence of enzymatic cross-linking on

✍ K. Hinz; T. Huppertz; U. Kulozik; A.L. Kelly 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Changes in Size and Composition of Prote

✍ HARJINDER SINGH; LAWRENCE K. CREAMER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 976 KB

Cross-Linking of Milk Proteins with Tran

✍ Færgemand, Merete; Murray, Brent S.; Dickinson, Eric 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 147 KB

Effect of the pH of skim milk at heating

✍ Anema, Skelte G.; Lowe, Edwin K.; Lee, Siew Kim; Klostermeyer, Henning 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 600 KB

Transglutaminase cross-linking of milk p

✍ Martin P. Bönisch; Manfred Huss; Kerstin Weitl; Ulrich Kulozik 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 455 KB