Physical Properties of Food and Milk Components: Research Needs to Expand Uses
Open Access
- 1 November 1987
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 70 (11) , 2419-2428
- https://doi.org/10.3168/jds.s0022-0302(87)80304-1
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Water sorption by proteins: Milk and whey proteinsC R C Critical Reviews in Food Science and Nutrition, 1986
- Milk proteins: Physicochemical and functional propertiesC R C Critical Reviews in Food Science and Nutrition, 1984
- MEASUREMENT OF FLOW PROPERTIES OF FLUID FOODS ‐ DEVELOPMENTS, LIMITATIONS, AND INTERPRETATION OF PHENOMENAJournal of Texture Studies, 1977
- Functional properties of proteins in foods: A surveyC R C Critical Reviews in Food Science and Nutrition, 1976