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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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| Main Authors: | , , , , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2018-11-01
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| 叢編: | Beverages |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2306-5710/4/4/95 |
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