THE EFFECT OF DEGREE OF WHEY-PROTEIN DENATURATION AND CONDITIONS OF MILK PREPARATION ON FUNCTIONAL-PROPERTIES OF YOGURT (SHORT COMMUNICATION)

Authors
ZBIKOWSKI Z ZBIKOWSKA A BARANOWSKA M
Citation
Z. Zbikowski et al., THE EFFECT OF DEGREE OF WHEY-PROTEIN DENATURATION AND CONDITIONS OF MILK PREPARATION ON FUNCTIONAL-PROPERTIES OF YOGURT (SHORT COMMUNICATION), Die Nahrung, 42(3-4), 1998, pp. 250-251
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
42
Issue
3-4
Year of publication
1998
Pages
250 - 251
Database
ISI
SICI code
0027-769X(1998)42:3-4<250:TEODOW>2.0.ZU;2-C