WHIPPING PROPERTIES OF SPRAY‐DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3), 452-456
- https://doi.org/10.1111/j.1365-2621.1972.tb02662.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Soybean By-Products, Recovery of Soybean Whey Protein with Edible Gums and DetergentsJournal of Agricultural and Food Chemistry, 1962
- Molecular complexes in the isolation and characterization of plasma lipoproteinsJournal of Lipid Research, 1961
- A RAPID METHOD FOR ESTIMATION OF WHEY PROTEINS AS AN INDICATION OF BAKING QUALITY OF NONFAT DRY‐MILK SOLIDS1Journal of Food Science, 1947