Use of modified whey protein in yoghurt formulations

International Dairy Journal

Volumn 21, Issue 1, 2011, Pages 21-26

  Matumoto Pintro, P T ^a   Rabiey, L ^b   Robitaille, G ^b   Britten, M ^b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

DISPERSIBILITIES; EXTENT OF CROSS-LINKING; GEL MATRIX; HEAT DENATURATION; LACTOGLOBULIN; MILK PROTEIN; PARTIALLY HYDROLYZED; RHEOLOGICAL PROPERTY; TEXTURE PROPERTIES; THIOL GROUPS; VOID SPACE; WHEY PROTEINS;

HYDROLYSIS; RHEOLOGY; TEXTURES;

PROTEINS;

EID: 78049267606     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.07.003     Document Type: Article

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