[Effect of denaturation of ss-lactoglobulin on texture properties of set-style nonfat yoghurt. I. Syneresis]. [English]
Year: 1988
Type: article
Abstract: Mise en evidence d'une correlation entre la denaturation thermique de la β-lactoglobuline du lait et la synerese du yaourt
Authors: F. Dannenberg, H. G. Keßler
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W2522291760