Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

Die Nahrung

Volumn 45, Issue 2, 2001, Pages 87-93

  Sitohy, M ^a   Chobert, J M ^a   Haertle T ^b  

^a Zagazig University   (Egypt)

^b CEMAGREF   (France)

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EID: 0041591616     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010401)45:2<87::AID-FOOD87>3.0.CO;2-Z     Document Type: Article

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