Influence of transglutaminase treatment on properties of micellar casein and products made therefrom

Lait

Volumn 85, Issue 4-5, 2005, Pages 405-418

  Mounsey, John S ^a   O'Kennedy, Brendan T ^a   Kelly, Philip M ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

High viscosity; Milk protein; Sodium caseinate; Transglutaminase

Indexed keywords

EID: 25144525228     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005028     Document Type: Conference Paper

References (47)

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