Effect of lactose on cross-linking of milk proteins during heat treatments

International Journal of Dairy Technology

Volumn 66, Issue 1, 2013, Pages 1-6

  Al Saadi, Jasim M S ^a   Easa, Azhar Mat ^b   Deeth, Hilton C ^c  

^a Technical College of Agriculture   (Iraq)

^b Universiti Sains Malaysia   (Malaysia)

^c UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Heat treatment; Lysinoalanine; Maillard reactions; Milk proteins cross linking

Indexed keywords

EID: 84872272637     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00878.x     Document Type: Article

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