Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin - Concepedia

Concepedia

Publication | Closed Access

Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin

29

Citations

22

References

2011

Year

Marianne K. Thomsen, Karsten Olsen, Jeanette Otte, Kirsten Sjøstrøm, Birgit Werner, Leif H. Skibsted

International Dairy Journal

Solid State LactosylationWater ActivityMixed BiopolymersEngineeringBiochemistryBiochemical EngineeringPolysaccharideBiomolecular Engineering

References

	Year	Citations

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