Effect of Milk Concentration on Heat-Induced, pH-Dependent Dissociation of Casein from Micelles in Reconstituted Skim Milk at Temperatures between 20 and 120 °C

✍ Scribed by Anema, Skelte G.

• Book ID: 121325518
• Publisher: American Chemical Society
• Year: 1998
• Tongue: English
• Weight: 192 KB
• Volume: 46
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf970909+