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Composition, gel properties and microstructure of quarg as affected by processing parameters and milk quality

[期刊]

《International Dairy Journal》 1998年8卷4期

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作者	Kelly AL O' Donnell HJ
期刊名称	《International Dairy Journal 》
总页数	7
语种/中图分类号	英语 / TS252
关键词	quarg plasmin whey protein heat treatment milk quality composition properties processing proteolysis milk products gels rheology digestion moisture protein beta lactoglobulin alpha lactalbumin curd milk protein dena
馆藏号	N2008EPST0008550

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相关机构

Institut fur Experimentalphysik Universitat Wien Boltzmanngasse 5 A-1090 WIEN Austriahttp://www.mat.univie.ac.at/~kratt. Fakult?t für Mathematik Universit?t Wien Nordbergstra?e 15 A-1090 Vienna Austria

Department of Animal Foodstuff Technology Institute for Food Technology University of Hohenheim Stuttgart 70599 Germany.

Laboratoire des BioSciences de l'Aliment U.C. INRA 885 Faculte des Sciences et Techniques Universite Henri Poincare Nancy 1 B.P. 239 54506 Vandoeuvre-les-Nancy Cedex France.

Institute of Animal Reproduction and Food Research Polish Academy of Sciences ul. Tuwima 10 10-747 Olsztyn Poland.

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