Decreasing the gelation temperature of whey protein concentrates to increase functionality /

Bibliographic Details
Main Author:	Hwang, Chien-Seng
Language:	English
Published:	The Ohio State University / OhioLINK 1994
Subjects:	Agriculture
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546385585

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu14878575463855852021-08-03T06:57:26Z Decreasing the gelation temperature of whey protein concentrates to increase functionality / Hwang, Chien-Seng Agriculture 1994 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546385585 http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546385585 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Agriculture
spellingShingle	Agriculture Hwang, Chien-Seng Decreasing the gelation temperature of whey protein concentrates to increase functionality /
author	Hwang, Chien-Seng
author_facet	Hwang, Chien-Seng
author_sort	Hwang, Chien-Seng
title	Decreasing the gelation temperature of whey protein concentrates to increase functionality /
title_short	Decreasing the gelation temperature of whey protein concentrates to increase functionality /
title_full	Decreasing the gelation temperature of whey protein concentrates to increase functionality /
title_fullStr	Decreasing the gelation temperature of whey protein concentrates to increase functionality /
title_full_unstemmed	Decreasing the gelation temperature of whey protein concentrates to increase functionality /
title_sort	decreasing the gelation temperature of whey protein concentrates to increase functionality /
publisher	The Ohio State University / OhioLINK
publishDate	1994
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546385585
work_keys_str_mv	AT hwangchienseng decreasingthegelationtemperatureofwheyproteinconcentratestoincreasefunctionality
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Decreasing the gelation temperature of whey protein concentrates to increase functionality /

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