The Effect of Heating on the Dispersity of Calcium Caseinate in Skim Milk

Autor:	G. E. Holm, G. R. Greenbank, E. F. Deysher, E. D. Bailey, J. B. Nichols
Rok vydání:	1931
Předmět:	food.ingredient biology Chemistry Dispersity General Engineering chemistry.chemical_element Electrolyte Calcium caseinate Calcium food Milk products Particle-size distribution Skimmed milk biology.protein Particle size Food science Physical and Theoretical Chemistry
Zdroj:	The Journal of Physical Chemistry. 35:1303-1307
ISSN:	1541-5740 0092-7325
DOI:	10.1021/j150323a011
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4e210627540944f221bdb0781c22eb54 https://doi.org/10.1021/j150323a011 Zobrazit plný text záznamu