The effects of NaCl, CaCl2, lactose and pH on the foaming properties of whey proteins

Description

Thesis (M.S.)--North Carolina State University. / Includes vita. Includes bibliographical references.

Links & Downloads

1. http://www.lib.ncsu.edu/etd/public/etd-537102521021830/etd.pdf
2. http://www.lib.ncsu.edu/etd/public/etd-537102521021830/etd-title.html

Tags

North Carolina State University

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/49397343
Date	January 2001
Creators	Davis, Jack P.
Source Sets	OCLC
Language	English
Detected Language	English