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Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders
Méthodes de détermination de la dénaturation et de l'agrégation des protéines dans des poudres de lait écrémé "low-heat", "medium-heat" et "high-heat"

Hasmukh A. Patel, Skelte G. Anema, Steve E. Holroyd, Harjinder Singh and Lawrence K. Creamer

Lait, 87 4-5 (2007) 251-268

Published online: 26 October 2007

DOI: https://doi.org/10.1051/lait:2007027

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