Enriched fractions of alpha-lactalbumin (α-LA) and beta-lactoglobulin (β-LG) from whey protein concentrate using carbon dioxide. Functional properties in aqueous solution

Journal of Food Processing and Preservation

Volumn 25, Issue 4, 2001, Pages 267-282

  Tomasula, Peggy M ^a   Yee, Winnie C F ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035540030     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2001.tb00460.x     Document Type: Article

References (34)

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