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Improvement of Functional Properties of Whey Protein Isolate Through Glycation and Phosphorylation by Dry Heating

✍ Scribed by C.P. Li; H. Enomoto; S. Ohki; H. Ohtomo; T. Aoki

Book ID: 117976768
Publisher: American Dairy Science Association
Year: 2005
Tongue: English
Weight: 797 KB
Volume: 88
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(05)73099-x

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