Authors: BOYE JI MA CY ISMAIL A HARWALKAR VR KALAB M

Citation: Ji. Boye et al., MOLECULAR AND MICROSTRUCTURAL STUDIES OF THERMAL-DENATURATION AND GELATION OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1608-1618

Authors: MA CY HARWALKAR VR

Citation: Cy. Ma et Vr. Harwalkar, EFFECTS OF MEDIUM AND CHEMICAL MODIFICATION ON THERMAL-CHARACTERISTICS OF BETA-LACTOGLOBULIN, Journal of thermal analysis, 47(5), 1996, pp. 1513-1525

Authors: IMAFIDON GI FARKYE NY TONG PS HARWALKAR VR

Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE (VOL 50, PG 321, 1995), Milchwissenschaft, 50(9), 1995, pp. 505-505

Authors: IMAFIDON GI FARKYE NY TONG PS HARWALKAR VR

Citation: Gi. Imafidon et al., INFLUENCE OF GENETIC-VARIANTS OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN IN MILK ON PROTEOLYSIS IN CHEDDAR CHEESE, Milchwissenschaft, 50(6), 1995, pp. 321-325

Authors: MA CY HARWALKAR VR POSTE LM SAHASRABUDHE MR

Citation: Cy. Ma et al., EFFECT OF GAMMA-IRRADIATION ON THE PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF FROZEN LIQUID EGG PRODUCTS, Food research international, 26(4), 1993, pp. 247-254

Authors: HARWALKAR VR CHOLETTE H MCKELLAR RC EMMONS DB

Citation: Vr. Harwalkar et al., RELATION BETWEEN PROTEOLYSIS AND ASTRINGENT OFF-FLAVOR IN MILK, Journal of dairy science, 76(9), 1993, pp. 2521-2527