Fractionation of proteins in reconstitut
✍
Omar, M. M. ;Śmietana, Z.
📂
Article
📅
1987
🏛
John Wiley and Sons
🌐
English
⚖ 259 KB
👁 1 views
Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the