Minimizing variations in functionality of whey protein concentrates from different sources

Journal of Dairy Science

Volumn 87, Issue 3, 2004, Pages 749-756

  Onwulata, C I ^a   Konstance, R P ^a   Tomasula, P M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Processing technology; Whey protein

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; FOOD HANDLING; GEL; HUMAN; NUTRITION; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STANDARD; VISCOSITY;

CHEMISTRY, PHYSICAL; DRUG STABILITY; FOOD TECHNOLOGY; FOOD, FORTIFIED; GELS; HUMANS; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; NUTRITION PHYSIOLOGY; PARTICLE SIZE; PROTEIN DENATURATION; SOLUBILITY; VISCOSITY;

EID: 3142729430     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73218-X     Document Type: Article

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