✦ LIBER ✦

Factors important to the gelation of whey protein concentrates

✍ Scribed by M.E. Mangino; J.H. Kim; J.A. Dunkerley; J.G. Zadow

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelation and Emulsification Properties o

✍ B.C. BEUSCHEL; J.D. CULBERTSON; J.A. PARTRIDGE; D.M. SMITH 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 953 KB

Interactive Effects of Factors Affecting

✍ J.I. BOYE; I. ALLI; H. RAMASWAMY; V.G.S. RAGHAVAN 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 264 KB

A PERCOLATION ANALYSIS OF THE CONCENTRAT

✍ A. J. STEVENTON; L. F. GLADDEN; P. J. FRYER 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 794 KB

Gelation of Whey Protein Concentrate−Cas

✍ Lupano, Cecilia Elena; González, Sandra 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 182 KB

THE EFFECT OF DIALYSIS ON HEAT-INDUCED G

✍ R. H. SCHMIDT; B. L. ILLINGWORTH; E. M. AHMED; R. L. RICHTER 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 507 KB

Gelation of Whey Protein Concentrate in

✍ Lupano, Cecilia Elena; Renzi, Laura Andrea; Romera, Verónica 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 207 KB