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STUDIES ON THE CHANGES OF ELECTROPHORETIC MOBILITY AND SOLUBILITY OF CASEIN ISOLATED FROM FERMENTED MILK IN MAKING CURD.

Author
BAISYA RK; BOSE AN
DEP. FOOD. TECHNOL. BIOCHEM. ENG., JADAVPUR UNIV., CALCUTTA
Source
J. FOOD SCI. TECHNOL.; INDIA; DA. 1976; VOL. 13; NO 1; PP. 11-12; BIBL. 24 REF.
Document type
Article
Language
English
Keyword (fr)
LAIT FERMENTE BIOCHIMIE FERMENTATION LAIT CASEINE PRODUIT LAITIER FERMENTE PROPRIETE PHYSIQUE ELECTROPHORESE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CULTURED MILKS BIOCHEMISTRY FERMENTATION MILK CASEIN PHYSICAL PROPERTIES ELECTROPHORESIS FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7710269360

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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