Biophysical studies of milk protein interactions in relation to storage defects in high protein beverages
Much like Ultra High Temperature (UHT) processed milk, UHT processed high protein beverages suffer from storage defects including gelation and sedimentation. Although these beverages are made with milk proteins, the food system is very different and much more complex from that of milk. Thus, o...
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| Format: | Others |
| Language: | en |
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McGill University
2009
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66897 |