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Investigation of Age Gelation in UHT Milk
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with 	...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2018-11-01
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| Col·lecció: | Beverages |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2306-5710/4/4/95 |
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