Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents

Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	PAULETTI, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 6 (1996), p. 1207-1210
Materias:	Alimentos Productos procesados Proteínas Proteínas de la leche Sucrosa Coagulación Calor Gelatinización Dulce de leche Gelificación
Publicación relacionada:	Contenido en: Journal of Food Science

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