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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | 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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