WHEY PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT
- 1 September 1981
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 12 (3) , 365-374
- https://doi.org/10.1111/j.1745-4603.1981.tb00545.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The denaturation of α-lactalbumin and β-lactoglobulin in heated milkJournal of Dairy Research, 1970
- Milk Proteins, Effects of Heat Treatment on Serum ProteinsJournal of Agricultural and Food Chemistry, 1954
- The Effect of the Various Steps in the Manufacture on the Extent of Serum Protein Denaturation in Nonfat Dry Milk SolidsJournal of Dairy Science, 1952