HEAT STABILITY OF PEANUT/MILK PROTEIN BLENDS
- 1 October 1977
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 1 (4) , 263-270
- https://doi.org/10.1111/j.1745-4549.1977.tb00329.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- EFFECT OF HEAT AND OTHER FACTORS UPON FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATESJournal of Food Science, 1974
- Models for Casein Micelle FormationJournal of Dairy Science, 1973
- FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATESJournal of Food Science, 1973
- SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEMJournal of Food Science, 1972
- Spray-Dried Cheese Whey-Soy Flour MixturesJournal of Dairy Science, 1969
- Precipitation of Calcium Caseinate by Heat and Subsequent ReversalJournal of Dairy Science, 1956