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Physical and Chemical Interactions in Cold Gelation of Food Proteins

โœ Scribed by Alting, Arno C.; de Jongh, Harmen H. J.; Visschers, Ronald W.; Simons, Jan-Willem F. A.

Book ID
120994676
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
183 KB
Volume
50
Category
Article
ISSN
0021-8561

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โœ Singh, Harjinder ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› Elsevier ๐ŸŒ English โš– 351 KB

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic