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[Heat denaturation of beta lactoglobulin and gelling properties of whey protein concentrate]

1988

Dumay, E. (Universite de Montpellier-2 (France). Centre de Genie et Technologie Alimentaire, Laboratoire de Biochimie et Technologie Alimentaire)

AGROVOC Keywords
alimentos beta lactoglobulin beta lactoglobulina beta lactoglobuline chemical structure denaturation food technology foods materias primas ph produit alimentaire raw materials structure chimique technical properties technologie alimentaire
Bibliographic information
Issue 6 ISSN 0221-0347
Publisher
Technique et Documentation
Other Subjects
Propriete technologique; Proteinas de suero de leche; Tecnologia de los alimentos; Proteine de lactoserum; Milk proteins; Whey proteins; Desnaturalizacion; Propiedades tecnicas; Jellification/ heat treatment; Matiere premiere; Proteine du lait; Gelification/ traitement thermique; Estructura quimica; Gelificacion/ tratamiento termico; Proteinas de la leche
Language
French
Note
77 ref., Summary (En)
Type
Bibliography; Summary
Source
[Functional properties of food macromolecules], Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France).- Paris (France): Technique et Documentation, Jan 1988. p. 67-87
1991-08-15
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