Parameters for proteolysis of β-lactoglobulin derived from cheese whey.
- Published in:
- Food Biotechnology, 2021, v. 35, n. 3, p. 237, doi. 10.1080/08905436.2021.1941079
- By:
- Publication type:
- Article
Works by MELNIKOVA, Elena I.
Results: 3
1
2
THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY.
- Published in:
- Periódico Tchê Química, 2020, v. 17, n. 34, p. 33, doi. 10.52571/ptq.v17.n34.2020.51_p34_pgs_33_44.pdf
- By:
- Publication type:
- Article
3
The Rehydration Ability of Whey Ingredients.
- Published in:
- KnE Life Sciences, 2022, p. 418, doi. 10.18502/kls.v7i1.10151
- By:
- Publication type:
- Article