Influence of Limited Proteolysis, Heat Treatment, and pH on the Whiteness of Skim Milk
Health consciousness drives people to drink skim milk. Yet, improving the blue-white appearance and watery texture of skim milk is necessary to make consumers happy with skim milk. In this study, the influence of limited proteolysis with soluble or immobilized proteases, heat treatment, and pH on th...
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| Format: | Others |
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DigitalCommons@USU
2000
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| Online Access: | https://digitalcommons.usu.edu/etd/5476 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6534&context=etd |