Work

Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration

Year: 1996

Type: article

Source: International Dairy Journal

DOI: 10.1016/0958-6946(94)00049-2

Authors: Ba¨rbel Lieske, Gerd Konrad

Institution: Anhalt University of Applied Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2139783960

FWCI: 1.926

Cites: 40

Cited by: 46

Related to: 10