Effects of Polyols on the Gelling Characteristics of Whey Protein Concentrates
碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === Whey protein concentrate (WPC) is one of the most available proteins for food processing. Its poor solubility, however has restricted its utilization. Hence, this research was designed by adding a serious of polyols, namely sorbitol, glycerol, prop...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/58697121504680130429 |