Effect of β-Lactoglobulin A and B Whey Protein Variants on the Rennet-Induced Gelation of Skim Milk Gels in a Model Reconstituted Skim Milk System.

Autor:	Meza-Nieto, M. A.1, Vallejo-Cordoba, B.1, González-Córdova, A. F.1, Félix, L.2, Goycoolea, F. M.2 fgoyco@cascabel.ciad.mx
Zdroj:	Journal of Dairy Science. Feb2007, Vol. 90 Issue 2, p582-593. 12p. 6 Graphs.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu