The effect of preheating on increasing gel strength of whey protein concentrates /

The effect of preheating on increasing gel strength of whey protein concentrates /

Bibliographic Details
Main Author: Choi, MoonJung
Language:English
Published: The Ohio State University / OhioLINK 1996
Subjects:
Agriculture
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293225
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu14879415042932252021-08-03T06:58:47Z The effect of preheating on increasing gel strength of whey protein concentrates / Choi, MoonJung Agriculture 1996 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293225 http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293225 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
Choi, MoonJung
The effect of preheating on increasing gel strength of whey protein concentrates /
author Choi, MoonJung
author_facet Choi, MoonJung
author_sort Choi, MoonJung
title The effect of preheating on increasing gel strength of whey protein concentrates /
title_short The effect of preheating on increasing gel strength of whey protein concentrates /
title_full The effect of preheating on increasing gel strength of whey protein concentrates /
title_fullStr The effect of preheating on increasing gel strength of whey protein concentrates /
title_full_unstemmed The effect of preheating on increasing gel strength of whey protein concentrates /
title_sort effect of preheating on increasing gel strength of whey protein concentrates /
publisher The Ohio State University / OhioLINK
publishDate 1996
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1487941504293225
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