Effect of type of added Salt and Ionic Strength on physicochemical and Functional properties of casein isolates produced by Electroacidification.
- Date de publication : 2002-01-01
Référence
Bazinet, L.; Gendron, C.; Ippersiel, D.; René-Paradis, J.; Tétreault, C.; Beaudry, J.; Britten, M.; Mahdavi, B.; Amiot, J.; Lamarche, F. 2002. Effect of type of added Salt and Ionic Strength on physicochemical and Functional properties of casein isolates produced by Electroacidification. J. Agric. Food Chem., 50 (23), 6875-6881.
