The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment | AVESİS

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The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment

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YÜKSEL Z., Erdem Y. K.

Journal of Food Engineering, pp.301-308, 2005 (SCI-Expanded)

Publication Type: Article / Article
Publication Date: 2005
Journal Name: Journal of Food Engineering
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.301-308
Çanakkale Onsekiz Mart University Affiliated: No