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Milchproteinpulver und ihre technologischen Eigenschaften: Methodik und Untersuchung
Milchproteinpulver und ihre technologischen Eigenschaften: Methodik und Untersuchung.
Bisig, W., Guggisberg, D., Badertscher, R., Bütikofer, U., Meyer, J., Rehberger, B.
ALP science. (488), 2005, 1-48
ALP science. (488), 2005, 1-48
Languages:
german
Keywords: milk protein , whey protein , solubility , water binding , foaming properties , interfacial tension , viscosity , gel forming , technological properties , chemical analysis , denaturation , methods
ISBN: 3-905667-29-0
ISSN: 1660-7856
DOI:
ISSN: 1660-7856
DOI:
Call Number: PUB 2005/2938*
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