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Volumn 138, Issue 2-3, 2013, Pages 1604-1609

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

Author keywords

Lactalbumin; Lactoglobulin; Mercaptoethanol; Casein; Acid gels; Disulphide bonds; Skim milk; Thiol disulphide exchange reactions

Indexed keywords

DISULPHIDE BONDS; EXCHANGE REACTION; LACTOGLOBULIN; MERCAPTOETHANOL; SKIM MILKS;

EID: 84873709844     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.071     Document Type: Article
Times cited : (14)

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