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Whey protein isolate (WPI) gel hardness and structure influenced by the concentration of alpha-lactalbumin and kappa-casein macropeptide

Tietueen suppeat tiedot
dc.contributor.authorOutinen, M.-
dc.contributor.authorRantamäki, Pirjo-
dc.contributor.departmentMaa- ja elintarviketalouden tutkimuskeskus (MTT) / BEL Biotekniikka- ja elintarviketutkimus / Elintarvikeprosessit ETP / Prosessointi ja tuotteet (PRO)-
dc.date.accepted2009-09-18-
dc.date.accessioned2013-03-19T11:03:27Z
dc.date.accessioned2025-05-30T12:51:17Z
dc.date.available2013-03-19T11:03:27Z
dc.date.created2008-03-14-
dc.date.issued2008-
dc.description.dacok-
dc.description.stav-
dc.description.ubbBEL/PRT-
dc.description.vuosik2008-
dc.format.bitstreamfalse
dc.format.pagerange77-80-
dc.identifier.olddbid414634
dc.identifier.oldhandle10024/473652
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/86109
dc.languageeng-
dc.publisherVV-GmbH Volkswirtschaftlicher-
dc.publisher.placede-
dc.publisher.placeMünchen-
dc.relation.ispartofseriesMilchwissenschaft-
dc.relation.issn0026-3788-
dc.relation.numberinseries1-
dc.relation.volume63-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/473652
dc.subject.agriforshera-
dc.subject.agriforsvalkuaisaineet-
dc.subject.agrovocwhey-
dc.subject.agrovocwhey protein-
dc.subject.agrovocproteins-
dc.subject.finagriRa-
dc.subject.ftewhey protein isolate-
dc.subject.fteWPI-
dc.subject.ftegel properties-
dc.subject.fteprotein composition-
dc.subject.fteionic environment-
dc.subject.keywordheraproteiini-
dc.subject.keywordheraproteiini-isolaatti-
dc.subject.keywordWPI-
dc.teh10110200-
dc.titleWhey protein isolate (WPI) gel hardness and structure influenced by the concentration of alpha-lactalbumin and kappa-casein macropeptide-
dc.typeb-
dc.type.bib1. Asiantuntijatarkastetut tieteelliset artikkelit-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-

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