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Effect of calcium on the hydration of casein. I. Water vapour sorption and fine structure of calcium caseinates compared with sodium caseinates in the pH range 4·6–8·0.
- Published in:
- Journal of Dairy Research, 1984, v. 51, n. 1, p. 103, doi. 10.1017/S0022029900023360
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- Publication type:
- Article
A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate.
- Published in:
- Journal of Dairy Research, 1977, v. 44, n. 3, p. 509, doi. 10.1017/S002202990002046X
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- Publication type:
- Article