Comparison of whey protein nitrogen index and aggregation of proteins in low-, medium-, and high-heat skim milk powders.

被引：0

作者：

Patel, H. A.

Creamer, L. K.

Singh, H.

机构：

[1] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North, New Zealand

[2] Fonterra Res Ctr, Palmerston North, New Zealand

[3] Massey Univ, Riddet Ctr, Palmerston North, New Zealand

来源：

关键词：

protein aggregation; disulfide-linked aggregation; WPNI;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：176 / 176

页数：1