Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk

Published 2010 View Full Article

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Title
Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 20, Issue 11, Pages 777-784
Publisher
Elsevier BV
Online
2010-06-14
DOI
10.1016/j.idairyj.2010.05.008

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