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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | 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 |
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