Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels

Journal of Dairy Research

Volumn 63, Issue 1, 1996, Pages 83-95

  Teo, Cheng Tet ^a   Munro, Peter A ^a   Singh, Harjinder ^a   Hudson, Rocky C ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

MYCOBACTERIUM AVIUM COMPLEX (MAC);

EID: 0005532048     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/s0022029900031563     Document Type: Article

References (25)

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