Functional attributes of native and thermized sour and sweet whey

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 135-142

  Shon, Jinhan ^a   Haque, Zahur U ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Functionality; Heat treatment; Oil holding capacity; Thermization; Thermostability

Indexed keywords

ACIDITY; ARTICLE; CHEESE; EMULSION; FOAMING; FOOD ANALYSIS; FOOD PROCESSING; HEAT TREATMENT; PASTEURIZATION; PH; POWDER; PRIORITY JOURNAL; SOLUBILITY; TEMPERATURE DEPENDENCE; THERMOSTABILITY; WHEY;

EID: 34247224745     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00316.x     Document Type: Article

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