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Browning and aggregation of milk proteins.

Gothwal, P. P. and Bhavadasan, M. K. (1992) Browning and aggregation of milk proteins. Journal of Food Science and Technology, India, 29 (1). 26-29, 20 ref..

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Item Type: Article
Uncontrolled Keywords: milk heating, milk proteins, changes, casein
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 27 Dairy products
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jan 2021 04:58
Last Modified: 29 Jan 2021 04:58
URI: http://ir.cftri.com/id/eprint/3234

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