Browning and aggregation of milk proteins.

Gothwal, P. P. and Bhavadasan, M. K. (1992) Browning and aggregation of milk proteins. Journal of Food Science and Technology, India, 29 (1). 26-29, 20 ref..

PDF
JFST 1992 26.pdf - Published Version
Restricted to Registered users only
Download (1MB) | Request a copy

Item Type:	Article
Uncontrolled Keywords:	milk heating, milk proteins, changes, casein
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jan 2021 04:58
Last Modified:	29 Jan 2021 04:58
URI:	http://ir.cftri.res.in/id/eprint/3234

Actions (login required)

View Item