摘要 : The status of complexation between casein and whey protein on direct or indirect UHT processing of skim milk at 126 or 145 degrees C for 4 s was analysed for optimum physico-functionality of the complexed protein structures. Diffe... 展开
作者 | Lieske~ B. |
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作者单位 | |
期刊名称 | 《Milchwissenschaft》 |
总页数 | 4 |
语种/中图分类号 | 英语 / TS252 |
关键词 | CASEIN CASEIN MICELLES MILK PHYSICAL PROPERTIES PHYSICOCHEMICAL PROPERTIES PROTEINS MILK SKIM MILK STERILIZATION UHT TREATMENT WHEY WHEY PROTEINS Milk and dairy products Market milk |
馆藏号 | N2008EPST0012532 |