Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin.
| Autor: | Regester, Geoffrey O., Pearce, R. John, Lee, Victor W. K., Mangino, Michael E. |
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| Zdroj: | Journal of Dairy Research; Nov1992, Vol. 59 Issue 4, p527-532, 6p |
| Databáze: | Complementary Index |
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