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The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients

✍ Scribed by Seamus L. McSweeney; Daniel M. Mulvihill; Daniel M. O'Callaghan

Book ID: 114200061
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 394 KB
Volume: 18
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(03)00049-3

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