Comparison between reconstituted and fresh skim milk chemical and electrochemical acidifications

Journal of the Science of Food and Agriculture

Volumn 82, Issue 12, 2002, Pages 1356-1364

  Bazinet, Laurent ^a,c   Ippersiel, Denis ^a   Gendron, Christine ^b   Tétreault, Claudia ^b   René Paradis, Josée ^a   Beaudry, Jocelyne ^a   Britten, Michel ^b   Mahdavi, Behzad ^a   Amiot, Jean ^b   Lamarche, François ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c HYDRO QUÉBEC   (Canada)

Author keywords

Chemical acidification; Electrochemical acidification; Functional properties; Isolate; Skim milk

Indexed keywords

ACIDIFICATION; FOOD;

EID: 18544390701     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1173     Document Type: Article

References (34)

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