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Book Reviews
Fox, PF,Kelly, AL
2003
March
Developments in the chemistry and technology of milk proteins - 4. Some recent research findings and overview of possible future developments
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HEAT-INDUCED DISSOCIATION HIGH-PRESSURE CASEIN MICELLES MECHANISM STABILITY TRANSGLUTAMINASE HYDROLYSIS
In this series of papers, the milk protein system and some technological aspects of functional food proteins are reviewed. In this, the fourth and final paper of the series, recent protein-related research by the authors is described. For parts 1, 2 and 3 see Fox and Kelly (2003a, b, c).
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