Yüklüyor......
Effect of type and quality of milk on heat induced protein–protein interactions in khoa
The present study was carried out to evaluate the effect of developed acidity and subsequent neutralization of milk (cow/buffalo) on heat induced protein–protein interactions occurring at various stages during khoa preparation. Protein–protein interactions were studied in terms of surface hydrophobi...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2018
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133867/ https://ncbi.nlm.nih.gov/pubmed/30228431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3380-y |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|