Whey protein isolate (WPI) gel hardness and structure influenced by the concentration of α-lactalbumin and κ-casein macropeptide

Milchwissenschaft

Volumn 63, Issue 1, 2008, Pages 77-80

  Outinen, M ^a,b   Rantamaki P ^c  

^a VALIO LTD   (Finland)

^b AALTO UNIVERSITY   (Finland)

^c FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38749134150     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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